I originally marked a page in my Vegetarian Times magazine for a different recipe, but when I turned to that page recently, it was this recipe that caught my eye! I literally ate this entire salad by myself over the course of four days (with the addition of some homemade croutons). It was light, delicious, and a perfect match for the sunny weather we are finally getting.
2 Tbsp lemon juice
1 Tbsp olive oil
1/2 cup minced leek (just the white part) or red onion
2 cups baby spinach leaves
2 cups cooked chickpeas (or a 15-oz. can, rinsed and drained)
2 medium carrots, grated (about 1 cup)
1/2 red bell pepper, finely diced
1/4 cup toasted sunflower seeds
Whisk together lemon juice and oil in bowl. Stir in leek, and season with salt and pepper. Set aside.
Slice the spinach into thin strips. Combine spinach, chickpeas, carrots, bell pepper, and sunflower seeds in a large bowl. Stir in leek mixture, and toss to coat. Season with salt and pepper.
Shred lettuce and divide among 6-8 plates, top with chickpea salad. Garnish each serving with 1 Tbsp feta and drizzle with balsamic vinegar.