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Baby Spinach and Preserved Lemon Salad with Black Garbanzos

Baby spinach and black garbanzo salad in a white serving bowl

  • 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.


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