Spinach, Cucumber, and Chickpea Salad

I am always looking for ways to make green salad more exciting. Adding different vegetables and legumes is one way of doing this.
I saw this recipe in a cookbook and loved the idea of a light dressing with lemon juice and cumin.
These flavors meld really well together.

The option was given to add olive oil to the dressing, but I left it out, just to keep it a little bit lighter, and it was really good without it. Tart and lovely.

One of my favorite things about spring and summer is that I crave salad all the time.
This is one that I will be adding to the regulars.
Healthy and delicious!

Spinach, Cucumber, and Chickpea Salad by Kathleen Daelemans
1/2 cup fresh lemon juice
3/4 tsp ground cumin
coarse salt
2 Tbls olive oil (optional) I left this out
1 pint cherry tomatoes, halved
1 English cucumber, peeled, seeded and thinly sliced
4 scallions, thinly sliced
1 15-oz can chickpeas, drained and rinsed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh mint
Half a 10-oz bag salad greens (the healthiest kind you can stand)
Half a 10-oz bag prewashed baby spinach
*I added sliced mushrooms, matchstick carrots and arugula

In the bowl you'll serve the salad in, whisk together the lemon juice, cumin, salt, and olive oil. Add tomatoes, cuke, scallions, chickpeas, parsley and mint. Toss to combine. Add salad greens and spinach. Toss, taste, adjust seasonings, and serve.

* If you want to up the good calories, shredded carrots and diced mango are really delicious in this salad.
You could also top it with thinly sliced grilled flank steak or chicken. Or serve it over bulgur.