5 cups baby spinach (about 8 ounces), chopped
1 can chickpeas, drained
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra virgin olive oil (EVOO)
Salt and pepper
Combine chopped spinach, chickpeas and chopped onions in a bowl. Add one tablespoon balsamic vinegar and three tablespoons EVOO (about three turns of the bowl in a slow stream). Toss well to coat and combine. Season salad with salt and pepper, to your taste.