This chickpea and spinach salad recipe is a quick, healthy, and delicious meal that's perfect for a busy weeknight. It's packed with flavor, protein, and nutrients, making it a satisfying and nutritious choice. I created this recipe a few months ago after a super long and tiring day. I was incredibly hungry but I didn't want something too heavy or oily. I just needed something to satisfy me, something flavorful and simple to make.
This recipe is adaptable. Feel free to play around with the ingredients to customize it according to your taste preferences and dietary needs. A little creativity is always welcomed! You might add different herbs, spices, or a sprinkle of cheese. I often experiment and try new flavor combinations. For instance, once I added sun-dried tomatoes and it was amazing!
Required Equipments
- Large bowl
- Whisk
- Large skillet
- Serving bowl
Chickpea-and-Spinach-Salad
A vibrant and flavorful salad bursting with fresh spinach, hearty chickpeas, and a zesty lemon vinaigrette. It’s a simple recipe but satisfying and perfect for those weeknights or as a side dish.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, get your chickpeas ready. If using canned, rinse and drain one 15-ounce can thoroughly. If using dried, you'll need to cook them beforehand – about 40 minutes in boiling water should do the trick. Set aside to cool. (Tip: Don't overcook your dried chickpeas! They can get mushy. )
- Next, prepare the spinach. Wash 10 ounces of fresh spinach and give it a good spin dry. If you're pressed for time, you can use pre-washed bagged spinach; just make sure you get rid of excess moisture.
- Now for the dressing! In a large bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 small clove of minced garlic, a pinch of salt, and a generous amount of freshly ground black pepper. Taste it and adjust to your liking - some folks like more lemon, others less garlic. Its totally up to you!
- Let the dressing sit for at least 15 minutes - I like to let it sit a bit longer! This allows those flavors to come together perfectly. It’s magical how that improves the taste.
- Time to assemble the salad! Add the drained chickpeas and spinach to the bowl with the dressing. Gently toss to combine. Don't be too rough; you want to avoid totally smashing the spinach.
- Give it a final taste before serving, just to make sure the seasoning is to your liking. Remember, even the simplest salad can be amazing when the flavors are balanced. Now that’s a taste of heaven, right?
- Finally, serve and enjoy! I love to garnish my chickpea spinach salad with a sprinkle of toasted slivered almonds, or some crumbled feta cheese, for a bit of extra crunch and flavor. That is, if it makes it that far to get a garnish!
📝 Notes
- If using dried chickpeas, soak them overnight and then boil for about 40 minutes until tender.
- Feel free to add other vegetables or herbs, such as red onion, bell peppers, or fresh parsley.
- For an extra creamy dressing, add a tablespoon of Greek yogurt or tahini
🍎 Nutrition
Calories: 300 kcal
Protein: 12 g
Fat: 15 g
Carbohydrates: 25 g
Fiber: 8 g
Calcium: 40 mg
