Here it is Eileen's wonderful salad!

Spicy Chickpea Salad


4 cups cooked garbanzo beans (or 2-15 oz. cans, drained)

1/4 cup diced red onion

1/2-1 whole jalapeno, diced

1/2 tsp. lemon zest

Juice of 1/2 lemon

1/3 cup roasted, salted cashews

1 ripe avacado, diced chunky

Handful of chopped cilantro (or parsley, basil, etc.)

Mix all these ingredients together.


Dressing:

1-2 cloves minced garlic

1/2 tsp coarse sea salt

1 heaping tsp. whole grain mustard

1 tsp. agave or honey

2 tsp. red wine vinegar

1/4 cup olive oil

1/4 tsp. red pepper flakes

Mix well and add to the garbanzo mixture a little at a time.

You may not need to add all of it.

Add 2 cups fresh baby spinach leaves just before serving.