Mediterranean Spinach Salad with Garbanzos, Tomatoes, Radishes, and Sumac-Lemon Vinaigrette

Ingredients

• 1 can garbanzo beans, rinsed and drained
• 5 oz. baby spinach, refreshed in cold water and spun dry if needed
• 1 cup sliced cherry or grape tomatoes
• 1 cup thinly sliced radishes
• 1/4 cup sliced green onion
• About 1/3 cup crumbled Feta
• Fresh ground black pepper to taste
• Extra Sumac for finished salad, optional
• 1/2 tsp. minced garlic, or more, to taste
• 1/2 tsp. salt
• 2 T fresh-squeezed lemon juice
• 1 tsp. Sumac
• 3 T extra-virgin olive oil

Directions

1. Pour the garbanzo beans into a colander set in the sink, then rinse them under cold water until the foaming stops. Leave them to drain while you put the dressing together. If time is tight, pat them dry with paper towels.
2. Crush the garlic with the salt until they form a rough paste, then whisk in the lemon juice and Sumac. Drizzle in the olive oil last, whisking to combine. Transfer the garbanzo beans to a shallow bowl, add 2 T of the dressing, and toss so they are coated. Set them aside to marinate while you prepare the remaining ingredients.
3. Cut the tomatoes, radishes, and green onions. If the spinach has been sitting in the refrigerator for a few days, freshen it in very cold water in a salad spinner, then spin it dry.
4. Place the spinach in a large mixing bowl with plenty of room for tossing. Add the marinated garbanzos with their dressing, along with the tomatoes, radishes, and green onions. Toss in enough additional dressing to coat the salad the way you like it.
5. Add most of the Feta and toss again. Finish with fresh ground black pepper, then serve with a little extra crumbled Feta on each portion and an additional sprinkle of Sumac, if you want it.