TAMMY ALGOOD / UT EXTENSION SERVICE
4 tablespoons olive oil, divided
4 garlic cloves, minced
1 shallot, chopped
1/2 orange or yellow bell pepper, chopped
2 cups canned garbanzo beans, rinsed and drained
1/4 cup fresh minced parsley
12 cherry tomatoes, cut in half
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Fresh spinach leaves
3 tablespoons balsamic vinegar
1 teaspoon mustard
1-1/2 teaspoons chopped fresh basil
DIRECTIONS:
Place 1 tablespoon of the oil in a large skillet over medium heat. When hot, add the garlic and shallots. Saute 2 minutes, stirring frequently. Add the beans and parsley. Saute 2 minutes longer. Stir in the tomatoes, salt, pepper, and pepper flakes. Remove from the heat and set aside.
Divide the spinach leaves on individual serving plates. Top with the warm salad. Whisk together the vinegar, remaining oil, mustard, and basil. Drizzle over the salad or pass for self service.
