This Spinach and Chickpea salad bowl is a mixture of my favorite ingredients and my mom’s. She loves adding chickpeas, celery, and carrots to her salads. Most of the time she makes it with Romaine lettuce but I prefer to use spinach since it’s a less bitter and filled with nutrition.
This salad was different since we mixed in the Moroccan Beet Salad recipe. We basically just prepared and added beets to the salad, nothing big. But to learn how to prepare the beets before using, refer to that recipe.
This salad goes perfect with dinner or lunch. I even eat it for breakfast with avocado. A lot of people wouldn’t eat a salad for breakfast but if you mix it with the right things, it will be a pleasant start to the day.
Publish on May 15