INGREDIENTS
1
bell pepper
1 cup
chickpeas
3 tbsps
olive oil
2 tsps
lemon juice
1/2 tsp
oregano
1/4 tsp
pepper flakes
1 serving
coarse salt and pepper
1/4 small
onion
1 1/2 tbsps
red wine vinegar
1 1/2 tbsps
balsamic vinegar
3 cups
baby spinach leaves
3 cups
romaine lettuce
2 ozs
gouda