Chickpea and Shallot Salad With Spinach

I threw this recipe together in 15 minutes.
It good tasting and it's good for you too.

Ingredients:
1/3 cup extra-virgin olive oil
2 tablespoons lemon juice
1 large shallot, thinly sliced (about 1/2 cup)
2 small garlic cloves, pressed
2 tablespoons fresh rosemary leaves, minced
3 cups baby spinach leaves
2 15-ounce cans chickpeas, rinsed well and drained
1 small red pepper, diced
1/4 cup minced fresh basil leaves
Sea salt, white pepper, and paprika to taste

Directions:
In a small bowl, combine olive oil, lemon juice, shallots,
garlic, and rosemary. Let stand for 15 minutes to blend flavors.
Meanwhile, stack spinach leaves on top of one another,
and cut crosswise with a sharp knife into very thin strips.
In a large saucepan, bring 4 cups of water to a full boil.
Add chickpeas and red pepper, and cook for 2 minutes.
Drain, and remove from heat.
Add spinach confetti and basil to the chickpeas
and red pepper, and toss until spinach is wilted.
Add olive oil mixture, toss,
and season with white pepper and sea salt.
Transfer to a serving dish and garnish with paprika.
Serve immediately.