Spinach Salad with Marinated Garbanzo Beans and Feta Cheese
Baby spinach gets a tangy lift from vinegar-marinated chickpeas, creamy feta, and a simple balsamic-olive oil dressing.
Prep 10 min · Total 3 hr 10 min · Makes 4 servings
Ingredients
- 1 can garbanzo beans rinsed well and drained at least 5 minutes, or dry with paper towels
- 2 T white balsamic vinegar, for marinating beans
- 6-8 oz. baby spinach leaves
- 4 oz. crumbled feta cheese
- 2 T white balsamic vinegar
- 4 T extra virgin olive oil
Directions
- Pour the garbanzo beans into a colander and rinse them until the foamy liquid is gone. Leave them to drain thoroughly for at least 5 minutes, or pat them dry with paper towels.
- Transfer the garbanzos to a small container with a snug lid and add 2 T white balsamic vinegar. Close the container, shake until the beans are coated, and refrigerate them to marinate for a few hours.
- For each salad, add 2 big handfuls of spinach to a mixing bowl. Spoon about 1 1/2 T dressing over the leaves and toss until the spinach is evenly coated.
- Move the dressed spinach to a serving plate, then add about 1/4 cup marinated garbanzos and 1 oz. crumbled feta on top.