Chickpea Spinach Salad


7-oz. fresh baby spinach leaves, chopped
2 (15-oz.) cans chickpeas (garbanzos), drained and rinsed
1 red bell pepper, seeded, ribs removed, and chopped medium dice
1 1/2 Tbsp. finely chopped scallion (white and light green parts)
2 lemons, juiced  (about 1/2 cup juice)
1 Tbsp. low sodium soy sauce
1 Tbsp. no-salt-added stoneground mustard
1/4 cup apple cider vinegar
3 Tbsp. nutritional yeast
1 tsp. cayenne pepper (optional)

Prepare salad dressing by whisking lemon juice, soy sauce,
mustard, vinegar, and nutritional yeast in a small bowl. Add
cayenne if you want it a little spicy. Set dressing aside.

In a large bowl combine the spinach, chickpeas, bell pepper,
and scallions.

Pour salad dressing over the chickpea/spinach mixture. Toss to
evenly coat. Serve as a main course salad or side dish. Put
Chickpea Spinach Salad in pocket bread for a sandwich or serve
with Baked Pita Chips (click here).

Makes 3 servings.