Spinach Salad with Garbanzos and Scallopini
One package Gardein Chick'n Scallopini
3 T. lemon juice
2 T. olive oil
1/2 t. dried oregano leaves
1/8 t. sea salt
One can chickpeas, drained and rinsed
One can black olives, drained and halved
1/2 c. grape tomatoes, halved
3 c. spinach
1/4 t. fresh ground black pepper
1/4 t. fine sea salt
1/4 c. sliced fresh basil
Fry the scallopini for 2-3 minutes on each side in olive oil until caramelized and hot through. Let cool slightly and cut into 1/2” strips. In a small mixing bowl, whisk together lemon juice, olive oil, dried oregano leaves and fine sea salt. Pour this over the chickpeas, olives, and spinach. Add salt and pepper and fresh basil and scallopini and mix gently, but well.
The original recipe is at the Gardein site, but I changed it up to suit the tastes of my family.