Spinach, Artichoke, and Chickpea Salad

• 4 to 6 ounces baby spinach
• One 15-ounce can artichokes, drained and cut in half
• 1 cup thinly sliced red cabbage
• 1/3 cup oil-cured black olives
• 1 cup drained and rinsed canned chickpeas
• 1 cup cherry tomatoes, cut in half
• 1/2 cup baby carrots, cut in half lengthwise
• 1/2 cup drained and sliced jarred roasted red or yellow peppers
• 2 to 3 tablespoons sunflower seeds
• 2 tablespoons extra virgin olive oil or flaxseed oil
• Lemon juice to taste

1. Combine all the ingredients in a serving bowl and toss well.
2. Serve at once.
3. Substitute arugula and/or mixed baby greens for all or part of the spinach.
4. For a hearty salad and sandwich meal, serve with Seitan Gyros (page 72) or Tempeh Bacon, Portobello Mushroom, and Coleslaw Wraps (page 153).
5. This salad pairs well with a light grain dish to make a complete meal.
6. A good companion is Lemony Couscous with Broccoli (page 94) or Quinoa with Corn and Scallions (page 91).
7. For a stove-free summer meal, serve this with Fresh Tomato-Coconut Soup (page 39) and fresh bread.
8. Calories: 285
9. Total Fat: 14g
10. Protein: 9g
11. Carbohydrates: 32g
12. Fiber: 12.5g
13. Sodium: 415mg

baby spinach, artichokes, red cabbage, oilcured black olives, chickpeas, cherry tomatoes, baby carrots, peppers, sunflower seeds, extra virgin olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/spinach-artichoke-and-chickpea-salad-390503 (may not work)