Saturday, June 23, 2012

Spinach Chickpea Salad

I don't know about where you live but we just had some really HOT days! & here in New Hampshire most people do not have air conditioning! My hubby came home from work the one day and I directed him straight to the freezer of Mealpods. There was no way I was going to cook!

Its cooler again but still perfect for refrigerator salad meals. This is a Spinach Basil Chickpea Salad adapted from the Mediterranean Chickpea Salad on My Recipes. Yum. This recipe makes about 4 servings so double it if you want leftovers in the refrigerator for the week.

1 15 oz can chickpeas drained and rinsed well
1 handful (about 1 cup loosely packed) fresh basil leaves chopped small 
1/4 cup olive oil
1 clove garlic minced
lemon zest of 1/2 a lemon
 4 oz mozzarella cheese cubed

2 cups cherry tomatoes quartered
1/2 bag baby spinach
salt & pepper
2 tbs fresh lemon juice

1. Combine first 6 ingredients in a large bowl to marinate at room temperature. 
2. Add in last four ingredients. Cut the sinach if you like or serve the chickpea mixture on top. 
3. Refrigerate covered. 

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