Chickpea and Spinach Salad

7-oz. fresh baby spinach leaves, chopped
2 (15-oz.) cans no-salt-added chickpeas, drained and rinsed
1 red bell pepper, seeded, ribs removed, and chopped
1 small cucumber, diced
1 1/2 Tbsp. finely chopped scallions
1/4 cup lemon juice or apple cider vinegar
1/4 tsp. Simply Organic All-Purpose Seasoning
1/8 tsp. freshly ground black pepper

Add spinach, chickpeas, bell pepper, cucumber, and scallions to
a large bowl.

Season with all-purpose seasoning and pepper.

Pour lemon juice/vinegar over the chickpea spinach mixture and
toss gently.

Serve as a salad or put into a pita or wrap if desired.