Ingredients
- 1 15-oz. can garbanzo beans
- ½ red bell pepper, chopped
- ¼ cup cilantro
- ¼ cup raisins
- 2 cups baby spinach
Dressing
- Juice from ½ lime
- 1 teaspoon curry powder
- 1 teaspoon honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions
- In a medium-sized bowl, mix chickpeas, red pepper, cilantro and raisins; set aside.
- In a small bowl, mix dressing ingredients together.
- Pour the dressing onto the salad; toss well.
- Refrigerate for 30 minutes.
- Enjoy the salad alone or as a wrap.
Photo credit: Eating Bird Food, opens new tab
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