Spinach, Artichoke, and Chickpea Salad

A feast of color and texture, this salad of baby spinach, embellished with other colorful veggies, is quick to prepare and a pleasure to serve. Serve it in larger portions as a main-dish salad, or in smaller portions as a substantial side salad. Delicious served with a pureed vegetable soup and some fresh bread. Photos by Rachael Braun.

Serves: 4 to 6

6- to 8-ounce jar marinated artichoke hearts
1 cup thinly sliced red cabbage
½ cup oil-cured black olives, such as Kalamata
15- to 16-ounce can chickpeas, drained and rinsed
(or about 1 ½ cups cooked)
1 cup cherry tomatoes, cut in half, or other small tomato, quartered
½ cup grated carrots or halved baby carrots
1 medium green or yellow bell pepper, cut into narrow strips
2 to 3 big handfuls baby spinach
2 to 3 tablespoons sunflower seeds
1 to 2 tablespoons hemp seeds, optional
2 tablespoons extra virgin olive oil
Lemon juice, to taste
Salt and freshly ground pepper to taste

Combine all the ingredients in a serving bowl and toss well. Serve at once.

Variations:
Substitute arugula and/or mixed baby greens for all or part of the spinach.

Nutritional Information:
Per serving: 218 calories; 13.9g fat; 605.8mg sodium; 193.5mg potassium; 23.2g carbs; 4.3g fiber; 3.3g sugar; 4.7g protein