Chickpea (Garbanzo Bean) Salad with Spinach
Servings: 4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic minced
- ½ onion diced
- 2 cups of fresh baby spinach
- 1 12 ounce can BPA-FREE garbanzo beans, rinsed and drained
- ¼ cup BPA-FREE black beans rinsed and drained
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ fresh squeezed lemon
- ⅛ teaspoon curry
- ¼ cup vegetable broth
Instructions
- Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes.
- Stir in the spinach, garbanzo beans, black beans, cumin, curry and salt.
- Continue to stir for a few minutes. Add broth and lemon juice and stir.
- Allow to cook until thoroughly heated. Serve immediately. Store in air tight container for 3-5 days.