• 1 garlic clove, minced
• 1 tablespoon minced preserved lemon
• 1 tablespoon fresh lemon juice
• 1 teaspoon Rancho Gordo Castillo Spanish Pimenton (optional)
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 4 cups baby spinach
• 1 1/2 cups cooked, drained Rancho Gordo Black Garbanzos or Classic Garbanzos
• 1/4 of a white onion, minced

Makes 2 to 4 servings

1. In a small bowl, combine the garlic, preserved lemon, lemon juice, and pimenton. Slowly whisk in the olive oil. Season to taste with salt and pepper.
2. Place the spinach in a serving bowl. Add your desired amount of dressing and toss to coat. Add the garbanzos and onion and toss gently. Taste and adjust the seasonings before serving.