8 ounces baby spinach, 5 cups, chopped
1 can chick peas, drained
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, 3 turns of the bowl
Salt and pepperCombine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.
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