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Speed-Toss Spinach Salad With Carrots & Chickpeas for One

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“I decided to share more of my current speed-cooking; this is a no-cook vegan spinach salad because I'm trying to eat more salad lately and stuff I enjoy; and was pleased to find that fresh raw spinach leaves are more nutrient-dense than most lettuces. The chickpeas add flavor, chewiness, and protein; lately I just open a can, rinse it real well, and put it in the fridge to use little amounts in salads, hot dishes, etc. Feel free to adjust upward if making more than one; measurements are approximated and I used stuff that was laying around my kitchen. I used Whole Foods crostini croutons and Shoprite organic balsamic vinaigrette, soooo good! I love having this as a complete lunch salad lately.”
READY IN:
5mins
SERVES:
1
YIELD:
1 salad
UNITS:
US

Ingredients Nutrition

Directions

  1. I use pre-shredded carrot, but shred some if you don't have any. Cut the cucumber into rounds, about half or a little less than half should do it.
  2. Toss all the ingredients together in a bowl and top with the dressing.

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