May is National Salad Month so here’s a simple, hearty salad to celebrate.

Crunchy Chickpea Spinach Salad

Serves 1

• 1/4 cup olive oil
• 1 can chickpeas, drained
• 1/2 of large lemon
• 1/2 teaspoon salt
• 2 cups fresh spinach, chopped
• 2 hard-boiled eggs, sliced
• 1/4 cup feta cheese

Heat olive oil over medium to high heat. Add chickpeas and allow to sizzle, stirring occasionally. Squeeze the juice of the 1/2 lemon over the chickpeas and continue cooking about 10 minutes or until golden brown. Sprinkle with salt and remove from heat. Combine with spinach, hard boiled eggs, and feta cheese toss well and serve.

Enjoy!

Debra