Israeli Spinach Chickpea Salad with Feta, Olives, and Preserved Lemons

This was an improvised main dish salad.

I took a can of chickpeas (14.5 ounces), drained them, and then tossed them with salt, pepper, the juice of half a meyer lemon (yes, I’m still using up the lemons my mom got from Costco), a blob of Pereg Pickled Lemon  (Israeli preserved lemon paste), some Israeli amba powder (not amba spice mix!) (I think a bit of jarred amba pickle would work, too. Or leave this out and add more lemon juice) (For a discussion of amba powder and jarred amba, see here). (for a recipe for amba sauce, see here)
In a salad bowl, I tossed fresh spinach with olive oil, salt, and pepper. Then I topped the spinach with the lemony chickpeas, some Israeli feta (Tnuva light style), some Syrian green olives, and some sun-dried tomatoes.

It was delicious . . . And healthy, too.

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