Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
Small glass jar
Ingredients
Dressing:
2tbspolive oil
2tbspred wine vinegar**Use less vinegar if you prefer a less tangy dressing
1clove of garlic, minced
1tspdried oregano
½tspDijon mustard
Pinch of sugar, to taste
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
Pickled Onions:
¼cupred wine vinegar
½tsp white sugar
¼tspsalt
¼red onion, sliced thinly
Remaining Ingredients:
1(15 oz)can of chickpeas (garbanzo beans), drained & rinsed**Remove as chickpea skins as possible, if desired
1½cupsbaby spinach, chopped
4ozgrape tomatoes, halved
¼cupfeta cheese crumbles
Instructions
Make the dressing by combining the olive oil, vinegar, garlic, oregano, Dijon mustard, sugar, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a small glass jar. Seal with lid and shake well to combine. Set aside to allow the flavors time to mingle.
Pickle the onion by whisking together the vinegar, sugar, and salt together in a small bowl; add the sliced onion and toss to coat evenly. Set aside for 30 minutes to pickle.
Marinate the chickpeas by placing the drained & rinsed chickpeas in a microwavable bowl. Pour in half of the well-shaken dressing then stir until the chickpeas are evenly coated. Side Note: Remove as many chickpea skins as possible, if desired, before adding the dressing & cooking.
Place into the microwave to cook for 90 seconds, stirring every 30 seconds, until warmed through. Set aside to cool completely for 20 minutes.
Prepare the salad by combining the baby spinach, cooled marinated chickpeas (including residual dressing in the bowl), tomatoes, pickled onions, feta cheese, and remaining well-shaken salad dressing; toss until evenly coated. Serve and enjoy.