Description
2-Minute Lemon, Spinach, & Chickpea Salad in a fresh lemon and avocado oil dressing. Perfect for workweek lunches!
Ingredients
- 1 15-oz. can chickpeas, drained and rinsed
- 2 giant handfuls of spinach
- 1 lemon, squeezed
- 2 tsp extra-virgin avocado oil
- Himalayan sea salt, to taste
- black pepper, to taste
Instructions
- Add the spinach and chickpeas to a large bowl.
- Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.
- Divide between two bowls and serve immediately.
- Store leftovers in the fridge for 1-2 days, though best when fresh.
Notes
Adapted heavily adapted from Tone It Up
- Prep Time: 2 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Salad
- Cuisine: Vegan, Gluten-Free. Grain-Free, Paleo