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Diet Types: Dairy Free, Vegan, Vegetarian, Wheat Free
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Ingredients:
1/2 cup chopped walnuts1/2 cup prepared, reduced-fat balsamic Vinaigrette dressing1 tablespoon minced, pitted ripe olives1 can no-salt-added chickpeas1 red bell pepper, seeded and thinly sliced1 large carrot, peeled and cut into matchsticks1 small red onion, thinly sliced4 cups spinach4 cups arugula leaves
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Serves: 6
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Cooking Time: Under 15 minutes |
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| Instructions: |
| Heat walnuts in a dry skillet over medium-high heat 1-2 minutes until walnuts are slightly toasted. Set aside and reserve. In a small bowl whisk together Vinaigrette and olives. Set aside and reserve. In a medium bowl combine chickpeas, bell pepper, carrot and onion; toss with 3 tablesoons Vinaigrette. Set aside and reserve. In a large bowl toss spinach and arugula with remaining Vinaigrette; divide equally among 6 salad plates. Top with vegetable mixture and sprinkle with walnuts. |
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