Source: Vegetarian Times
2 TB lemon juice
1 TB olive oil
1/2 cup finely chopped red onion
2 cups baby spinach leaves
1 can garbanzo beans, drained & rinsed
1 cup shredded carrots
1 small red pepper, finely chopped
1/3 cup toasted sunflower seeds
1 small head Romaine, cut into 1/2 inch strips
3-4 oz. crumbled feta
Vinegar dressing for drizzling
1. Whisk together lemon juice & oil. Stir in red onion; set aside.
2. Roll a few spinach leaves at a time into a cylinder, and slice into thin strips.
3. Combine spinach, chickpeas, carrots, red pepper, & sunflower seeds into a large bowl. Stir in onion mixture & toss to coat. Season with salt & pepper.
4. Place Romaine lettuce in a large serving bowl, followed by chickpea mixture & top with feta. Drizzle with additional dressing if desired.
