2 cans of chick peas
3/4 lb of feta cheese ( I prefer French feta but any kind will do ) – chopped up
1 pint of cherry tomatoes cut in halve (a box of grape tomatoes is perfect)
A little under a pound of baby spinach
1/2 tsp cumin
1 tsp. Dijon mustard
3 tsp. white wine vinegar
1/4 cup olive oil
salt and pepper
Saute the spinach in a frying pan. Use very little oil. I used a non-stick pan and used a spray. Cook until green. Takes less than 1 minute. Let cool and then either use your hands or put the spinach in a ball in a napkin and press all the water out. Chop.
Drain the chick peas and pour into a bowl. Add the chopped feta. Add the halved tomatoes. Add the spinach.
Put the cumin and mustard in a small bowl. Whisk in the vinegar. Whisk in the oil to make the dressing. I used all the dressing the second time but only half the first so pour and toss before dumping it all in.
Add the dressing to the salad, toss and season. This stays in the refrigerator for a few days. It is one of those things that everyone takes out, takes a few bites and puts back or adds to their lunch plate.