- 1 cup drained and rinsed chickpeas
- 1 cup cucumber cubes
- 3 large boiled egg
- 1/2 tbsp lemon juice
- 3/4 cup cooked lentils
- 1 1/2 cups canned, drained mushrooms
- 12 large olives, sliced
- 1 1/2 cup chopped orange or yellow bell pepper
- 9 cups raw spinach or other salad greens
- Vinaigrette light dressing
- Toss the greens with the vinaigrette, mushrooms and cucumber cubes
- Place in the bottom of the bowl
- Decorate the top with chickpeas, egg, lentils, bell pepper and olives in sections.
- Squeeze a little lemon juice over the top
This is for three