Chickpea salad

Chickpea salad pictured is paired with salmon and polenta

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Step 1

Heat olive oil in pan on medium heat. Add garlic and red pepper flakes and cook until fragrant (30-60 seconds).

Step 2

Add drained can of chickpeas and spinach to pan. As spinach wilts, add vinegar, lemon juice, salt and pepper.

Step 3

Stir until combined. Dish is done when spinach is completely wilted, chickpeas are soft, and liquid has reduced.

Step 4

Serve with chopped parsley as desired. Great on top of rice or polenta.