- 1 (15.5 ounce) can Goya Low Sodium Chick Peas, drained
- 1 (6 ounce) bag baby spinach
- 1/2 medium red onion, finely chopped
- 1 tablespoon balsamic vinegar
- 3 tablespoons Goya Extra Virgin Olive Oil
- Goya Adobo with Pepper, to taste
- In a large bowl, toss together chick peas, spinach, and onions.
- Pour vinegar into a small bowl. Using a whisk, slowly drizzle in oil, whisking constantly, until combined. Season with Adobo. Pour dressing over salad. Toss well to coat. Divide salad evenly among serving bowls.