Spinach and Chickpea Salad with Lemon and Garlic Dressing

Recipe to increase zinc, resveratrol and vitamin c

Ingredients:

For the salad:

2 cups fresh spinach

1 cup cooked and rinsed chickpeas

1/2 cup cherry tomatoes cut in half

1/4 red onion cut into thin slices

1/4 cup chopped walnuts

1 tablespoon sunflower seeds

For the dressing:

2 tablespoons olive oil

1 clove of garlic, minced

The juice of 1 lemon

Salt and pepper to taste

Instructions:

In a large bowl, mix together the spinach, chickpeas, cherry tomatoes, red onion, walnuts and sunflower seeds.

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, salt, and pepper to make the dressing.

Pour the dressing over the salad and toss well to make sure all the ingredients are coated.

Let the salad sit in the refrigerator for at least 30 minutes to let the flavors blend.

This salad is rich in zinc thanks to chickpeas and walnuts, contains resveratrol due to spinach and walnuts, and is loaded with vitamin C thanks to lemon and cherry tomatoes. It's a delicious way to increase your intake of these key nutrients in your diet!