Mediterranean Spinach Salad with Garbanzos, Tomatoes, Radishes, and Sumac-Lemon Vinaigrette
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Category
Salad
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Cusine
Mediterranean
What do you need?
How to make?
Ingredients
1 can garbanzo beans, rinsed and drained
5 oz. baby spinach, refreshed in cold water and spun dry if needed
1 cup sliced cherry or grape tomatoes
1 cup thinly sliced radishes
1/4 cup sliced green onion
about 1/3 cup crumbled Feta
fresh ground black pepper to taste
extra Sumac for finished salad, optional
1/2 tsp. minced garlic
1/2 tsp. salt
2 T fresh-squeezed lemon juice
1 tsp. Sumac
3 T extra-virgin olive oil
Directions
Dump the garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears. Let beans drain while you make the dressing. Mash the garlic and salt together, then whisk in lemon juice, Sumac, and finally olive oil. Put the garbanzo beans into a shallow bowl and toss with 2 T of the dressing mixture. Let beans marinate while you prep other ingredients. Slice the tomatoes, radishes, and green onions. If you have a package of spinach that’s been in the fridge a few days, I like to crisp it in very cold water in the salad spinner, then spin dry. Put the spinach in a bowl big enough to toss the ingredients. Add the marinated garbanzos and dressing, tomatoes, radishes, and green onions and toss with enough dressing to moisten the salad to your liking. Toss with most of the Feta, season with fresh ground black pepper, and serve, garnishing with a little bit of crumbled Feta on each salad and more Sumac sprinkled on if desired.