Chickpea and (ff) Feta Salad

[patns]

This one is from Vegetarian Times magazine with a few adjustments.

Chickpea and (FF) Feta Salad

Should be eaten as soon as it’s made or will get soggy
2 Tbs. Lemon juice
1 Tbs. Olive Oil
½ cup minced red onion (or white part of leek)
2 cups baby spinach leaves
2 cups cooked chickpeas (or 1 15oz can rinsed and drained)
2 medium carrots grated
½ cup red bell pepper diced
¼ cup soya nuts
2 heads romaine lettuce cut into ribbons
Diced tomatoes
½ cup crumbled ff feta cheese
Balsamic vinegar for drizzling

Wisk together lemon juice and oil, stir in onion
Roll 7 or 8 spinach leaves into tight cylinder, and then slice into thin strips, repeat with remaining spinach
Combine spinach, chickpeas, carrots, and bell pepper and soya nuts in large bowl
Stir in lemon mixture and toss, season with salt and pepper if desired
Divide romaine between plates and top with salad
Garnish with ff feta and tomatoes and drizzle with balsamic vinegar