Chickpea, Sun Dried Tomato and Spinach Salad

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This salad and I, we go back a few years.  Our relationship started in the midst of my pregnancy…and I fell hard.  Each day after my workout this was my treat at the cafe and it was history from there.  Well, sort of.  We broke up for a bit and I was beside myself.  It was a beautiful, sunny day in mid August.  A day I will never forget.  I walked into the cafe, post workout, and looked for my boyfriend salad in the cooler.  It was not there.  What?  Oh it must just not be made up yet, no biggie, we all run late.  And then I asked and my life was forever changed.  “I’m so sorry”, said the chef, “we’ve switched up our menu and we are not offering it anymore”.  My bottom lip began to quiver.  WHAT?  How could this be?!  That salad loved me…how were we going to live without each other?  More importantly, what is going to be my motivation for getting my butt on the treadmill?!

I wasn’t having any of this nonsense.  Not one bit.  So I went home that very day and figured out a way to clone that salad in my own kitchen.  Turns out, it’s quite possibly the most simple recipe ever…at least my take on it is.  Since then, our relationship has blossomed.  I have shared the love with my daughter and husband and we all agree that the breakup was one of the best things that’s ever happened to me.  I just hope the health club’s version was able to move on; I just want it to be happy.

Chickpea, Sun Dried Tomato and Spinach Salad

Note:  This salad grows even more delicious as it sits.  It’s great to make at the beginning of the week and have on hand for quick, nourishing lunches.  It has the whole sha-bang:  protein, greens and healthy fat.

Ingredients:

1 (15 ounce) Can Chickpeas, drained and rinsed

1/3 Cup Sun Dried Tomatoes Packed In Olive Oil, chopped + 1/2 Tablespoon of the Oil

2 Cups Fresh Baby Spinach Leaves

1 Tablespoon Lemon Juice

2 Ounces Feta Cheese, crumbled

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

Directions:

In a medium bowl combine all ingredients and mix well.  Serve immediately or chill in the refrigerator.