Chickpea & Feta Salad

2 Tbs lemon juice
1 Tbs olive oil
1/2 cup minced leek (white part only) or red onion
2 cups baby spinach leaves
2 cups cooked chickpeas, or 1 15-oz can, rinsed and drained
2 medium carrots, grated
1/2 red bell pepper, finely diced
1/4 cup toasted sunflower seeds
2 heads romaine lettuce, cut into 1/2 inch thick ribbons
1 15oz can diced tomatoes, drained, optional
1/2 cup crumbled feta cheese
Balsamic vinegar, for drizzling

1) Whisk together lemon juice and oil in bowl. Stir in leek, and season with salt and pepper, if desired. Set aside.
2) Roll 7 or 8 spinach leaves into tight cylinder, then slice into thin strips. Repeat with remaining spinach leaves.
3) Combine spinach, chickpeas, carrots, bell pepper and sunflower seeds in large bowl. Stir in leek mixture, and toss to coat. Season with salt and pepper, if desired.
4) Divide romaine among 8 plates, top with chickpea salad and arrange tomatoes around salad, if using. Garnish each serving with 1 Tbs feta, and drizzle with balsamic vinegar.

Review: I tweaked this recipe. I left out the lemon juice, but substituted Balsamic vinegar. That was yummy and didn’t have the acidic feel that lemon juice has. I also left out all the greens, so that I could store the salad in the fridge. The recommendations said to eat the salad the day it’s made, or the spinach would wilt and get soggy. Well, I like having leftovers, so I had one container for the “salad” and poured it over baby spinach and mixed greens right before eating. Yum, and I have leftovers!