Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Salads
This Recipe Makes: 4 Serving(s)

What you’ll need
1 can (15 oz) of chickpeas (garbanzo beans), rinsed and drained well2 tsp. olive oil1/8 cup olive oil2 tbsp. balsamic vinegar1 tbsp. honey1 tsp. Dijon mustard1/4 tsp. freshly ground black pepper1 pkg. fresh baby spinach, thoroughly washed (10-oz)1 large red delicious apple, thinly sliced1 cup freshly slice white button mushrooms3 oz crumbled bleu cheese

Step 1
Preheat oven to 350 degrees.
Step 2
Toss chickpeas with 2 teaspoons oil; spread in a single layer on a baking sheet lined with parchment or sprayed with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until browned and toasted. Cool in pan on a wire rack for 20 minutes.
Step 3
Whisk together 1/8 cup olive oil, vinegar and next 3 ingredients (through black pepper) until well blended. Layer spinach and remaining ingredients in a bowl; top with roasted chickpeas. Drizzle with vinaigrette and toss to coat.
Step 4
Hint: To decrease sodium, use beans that you have cooked from dry and do not add salt.

Diabetic Exchanges
Starch: 1Fruit: 1/2Non-Starchy Vegetables: 1Fat: 3Meat/Meat Substitutes: Lean: 1Carbohydrate: 1