Directions

1 1/2-2 lbs. spinach, tough stems removed or substitute swiss chard 1 1/2 C chickpeas (1 can, rinsed and drained) 1 small red onion, halved and sliced 3 T olive oil 1 1/2 T red wine vinegar 1 clove garlic, minced salt & pepper to taste Bring large pot of water to a boil. Stir in spinach and cook until wilted, 30-60 seconds. If using chard, boil stems 2 minutes, then add leaves for 1 more minute. Rinse with cool water, then drain well.  Press out excess moisture. Chop spinach. Combine spinach, chickpeas, and onion in a large bowl. Toss to mix. Whisk together oil, vinegar, garlic, salt & pepper in a small bowl. Pour over spinach mixture and toss to mix well. Adjust seasoning and serve (tastes even better the second day!)