INGREDIENTS
1
red bell pepper
1 cup
chickpeas
3 tbsp
plus 2 tsp. olive oil, divided
2 tsp
lemon juice
1/2 tsp
oregano
1/4 tsp
red pepper flakes
Coarse salt and freshly ground pepper
1/4
small red onion, thinly sliced
1 1/2 tbsp
red wine vinegar
1 1/2 tbsp
balsamic vinegar
3 cups
baby spinach leaves
3 cups
chopped romaine lettuce
2 oz
gouda, shredded