This Italian-style vegan salad makes a healthy starter or main course
Spring has arrived here in St Louis. Well, sort of. Daffodils are popping up, but we’re still having some raw days.
Which makes this the perfect time for hearty salads—the kind that use beans or other legumes. They’re protein-rich, so a generous serving makes a meatless main course. But they’re not so heavy that you couldn’t use a smaller serving as a starter, or even as a side dish.
Today’s hearty salad features chickpeas. But it’s also loaded with healthy produce: Fresh spinach, red bell pepper, and red onions. So it tastes like spring.