Chickpea Salad

So, so good! Walter and I tried this recipe the other night and it's now one of our favorites. I tweaked the recipe a little since I didn't care for some of the ingredients. I took the leftovers for lunch and it was just as good the next day. The is another My First Kitchen recipe.

Ingredients:

• one small-ish red onion, diced (I used a yellow onion and it tasted just fine)
  
• 2 cups of frozen spinach, thawed and drained (I used 1 whole package of fresh spinach)
  
• half a can of quartered artichokes (in water), drained, and roughly chopped (I left this out and added diced red pepper instead)
  
• one can of rinsed and drained chickpeas or garbanzo beans (same thing, different name)
• the zest of one lemon and maybe even a squeeze of the juice
• a few drizzles of extra virgin olive oil
• 1/4 cup or so of feta cheese
• a spoonful of pesto (or fresh basil if you have it)
• a good handful of fresh flat-leaf/Italian parsley (I used dried parsley)
  
• salt and pepper

Directions:

1. Heat a medium skillet over medium-low heat and add a drizzle of extra virgin olive oil. Add the onion, season with salt and pepper, and cook for a couple of minutes, stirring once or twice.
2. Add the spinach, season, and cook another minute or two.
3. Add the artichokes (or other vegetable), season, and cook long enough to rinse and drain the beans.
4. Add the beans, season, and cook about two minutes to gently warm the beans.
5. Add the lemon zest, feta cheese, pesto, parsley, another drizzle of olive oil, and another pinch of salt and even some crushed red pepper flake if you'd like some heat. Turn off the heat, stir together, and serve.