recipeName: greek baby spinach and chickpea salad
ingredients: 2 tablespoon fresh dill, chopped ¼ cup extra virgin olive oil 1 lemon, juiced ¼ teaspoon. sea salt ¼ teaspoon black pepper 1 can chickpeas, drained and rinsed ½ (150g) cucumber, diced 1 medium tomato, diced 1 yellow bell pepper, chopped 4 cups baby spinach leaves, stems removed (or kale leaves, finely sliced) 200g low-fat feta cheese, crumbled
steps: in a jar combine dill, olive oil, lemon juice, sea salt and black pepper. put a lid on it, shake well. set aside. in a large salad bowl, combine chickpeas, cucumber, tomatoes, yellow pepper and spinach.   add allowed amount of dressing and toss well. divide between bowls and top with feta.
NER: dill extra virgin olive oil lemon sea salt black pepper chickpeas cucumber tomato yellow bell pepper baby spinach feta cheese