Strawberry and Chickpea Salad
Sweet strawberries, crispy pecans, and filling chickpeas tossed with spinach and topped with a strawberry rhubarb dressing.
Course: Main Course, Salad
Cuisine: American
Keyword: chickpea, pecans, rhubarb, spinach, strawberries
Servings: 3
- 1 cup Strawberries sliced, divided
- 1/2 cup Rhubarb chopped
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Raw Honey more to taste
- 1/2 tsp Sea Salt
- 4 cups Baby Spinach
- 2 cups Chickpeas cooked or 1 can, rinsed
- 1/2 cup Red Onion thinly sliced
- 1/2 cup Pecans
Add half of the strawberries, rhubarb, balsamic vinegar, oil, honey, and salt to a small blender and blend until smooth.
Divide the spinach, remaining strawberries, chickpeas, red onion, and pecans evenly between bowls. Add the dressing on top and enjoy!