Try this salad for a light, yet filling lunch. It’s crispy, buttery and sharp.
Serves 2 people comfortably as a main, or up to 4 people as an appetizer or side dish.
For a quick lunch, I always use jarred cooked chickpeas that I rinse under water before use. If you prefer cooking your own, you can definitely do that instead.
Adjust the mustard dressing to your own taste. Your lemons may be more/less sour than mine, you may want a sharper dressing than me or you may want more or less oil. Generally, if the taste is too strong you can thin out the dressing with extra oil, extra lemon juice or simply water.
If you don’t have spinach, you can use butter lettuce or any other leaf vegetable that you like instead of spinach.
Avocado (sliced into small pieces) makes a great addition to this salad.