Lunchbox: Spinach and Chickpea Salad

A local radio station by me currently is running “Zero Brain Cell Trivia” that I catch on the way to work. It’s so much more entertaining than simply being caller number nine, and feels better because it’s not just sheer random luck - the person (sort of) had to do something in order to win. Someone gets on the air, and the DJ asks a question that contains the answer (yesterday’s: the Teen Choice Awards aired last night. In what demographic range are the voters?), and of course they get it right and there’s a lot of mock cheering for intelligence before they announce whatever prize the person’s won. I love it.

The lunchbox this week falls under the category, then, of "Zero Brain Cell Recipes": I could have come up with it on my own, but since there's a recipe, I don't have to. I've sort of done something, but with about as little effort as possible to produce what passes as a meal. Thank you, Rachael Ray.


SPINACH AND CHICKPEA SALAD
adapted from Rachael Ray via the Food Network

shopping list:
2 5-oz. containers baby spinach
1 15-16 oz can chickpeas/garbanzo beans
1 bunch scallions
sliced or slivered honey-roasted almonds

per salad:
Take a large double handful (about 2-3 oz.) spinach leaves. Add about 1/4 - 1/3 c chickpeas. Slice over 2 scallions. For a super-simple vinagrette, pour 2 tsp balsamic vinegar into a small bowl. Whisk in 2 tsp olive oil. Just before serving, add the dressing and top with sliced almonds.