Garbanzo Extravaganzo Recipe

  • 1 (15.5 ounce) can Goya Low Sodium Chick Peas, drained
  • 1 (6 ounce) bag baby spinach
  • 1/2 medium red onion, finely chopped
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons Goya Extra Virgin Olive Oil
  • Goya Adobo with Pepper, to taste
  1. In a large bowl, toss together chick peas, spinach, and onions.
  2. Pour vinegar into a small bowl. Using a whisk, slowly drizzle in oil, whisking constantly, until combined. Season with Adobo. Pour dressing over salad. Toss well to coat. Divide salad evenly among serving bowls.