Cut the grape tomatoes in half, shred the carrots, and drain the chickpeas. Cut the celery into ¼-inch dice (0.6 cm).
Seed the yellow pepper and cut into ½-inch dice (1.27 cm). Peel the red onion, cut it in half, then slice it into thin half-moons.
Divide the baby spinach between four salad bowls. Top each bowl with an equal amount of tomatoes, carrots, celery, pepper, red onion, and drained chickpeas. Finish each salad with a sprinkle of the candied pecans.
Dress the spinach salads with the balsamic dressing right before serving. This will keep the spinach crisp. Enjoy!
This is a level 1 recipe (may help support fat loss). This is essentially a huge bowl of (primarily) non-starchy veggies topped with a light vinaigrette. It's incredibly high in volume while being under 400 calories. Volume eaters with a fat loss goal might dig this vegan salad bowl. So much food! Use a high fat dressing or add more nuts if you have higher energy needs. Another way you could add more energy (i.e., calories) to the meal is to add some bread or crackers on the side.The amount and type of dressing you use can have a big impact on the nutrition info for this dish. Some salad dressings provide over 200 calories per 2 tablespoons, while others are under 50.If you choose a dressing high in fat or sugar, you could unknowingly add an additional 100-150 calories per serving. (Or more, if you tend to be generous with pouring dressing on salads.) Balsamic dressing tends to be a lighter salad dressing option, but check the label. All store bought salad dressings are not created equal!Nutrition information is for one main dish-sized serving of the recipe. Nutrition information may vary depending on the ingredients and dressing you use, as well as your portion size. (Cut the portions in half if using as a side salad.)