Spinach Chickpea Salad Recipe
Simple but filling, this Spinach Chickpea Salad is so easy to make! Perfect for any occasion from lunch for the office or a picnic in the park, this easy salad is always a hit! Packed with wholesome and delicious ingredients, it only takes a few minutes to prepare.
If you’re looking for a bright and fresh salad, this Spinach Chickpea Salad is perfect for you! This salad takes less than 20 minutes to make and is the perfect mix of vegetables, feta cheese, and fresh herbs topped with a homemade vinaigrette.
Want more easy delicious salads? You should try my Brussels Sprouts Salad or my Mediterranean Quinoa Salad. They make great side dishes or as a light lunch.
Why You’ll Love This
- Easy to make. This chickpea spinach salad is perfect for a busy night or if you need a last minute side dish. The ingredients come together really quickly and the dressing is made with pantry staples.
- Packed with healthy goodness. Nutrient dense spinach, mixed with a bunch of veggies – it’s delicious, nutritious and super filling.
- An easy homemade salad dressing. Made with only a few ingredients, it’s simple, zesty and but so delicious!
What You’ll Need
- Baby spinach
- Chickpeas
- Grape tomatoes
- Shredded carrots
- Parsley
- Garlic
- Red onion
- Crumbled feta cheese
For the Salad Dressing
- Olive oil
- Lemon juice
- White vinegar
- Oregano dry
- Dijon mustard
- Salt
How To Make Spinach Chickpea Salad
- Make the dressing: In a small cup or bowl, mix together the dressing and set aside.
- Cook the chickpeas: Cook in boiling water for 5 minutes on medium high heat. Rinse with cold water to cool. Drain and set aside.
- Chop everything: Lightly chop the spinach, dice the onion, minced the garlic and slice the tomatoes. If you don’t have pre shredded carrots, you can shred one large carrot.
- Combine everything: Add in all the ingredients except for the spinach into a large bowl and pour over the dressing. Mix to coat the ingredients and then add in the spinach. Toss lightly with the spinach to coat well.
- Top with cheese: Transfer to a dish and top with some crumbled feta cheese (optional), or serve without the feta for a vegan option.
Tips and Notes
- It’s best to use baby spinach over regular spinach as they are more tender and are the perfect size for a salad.
- For the shredded carrots, you can run a carrot through a box grater or a food processor attachment to quickly shred it.
- This recipe is for 2 large servings. It will feed more with smaller serving.
- Serve along as a side dish with rice or proteins like chicken, red meat, fish and shrimp.
- You can add bell pepper if you like and use normal chickpeas if you can’t find baby chickpeas.
- If you don’t have Dijon mustard you can use normal yellow mustard or honey mustard.
- Make sure to wash your baby spinach well before using it. Run it through a salad spinner or pat it very dry before adding it to the salad so the dressing will stick to it or buy prewashed spinach bags.
- Shaved or shredded Parmesan, goat cheese, and blue cheese works great on this salad as well.
FAQs
You should make sure to keep it stored in the refrigerator in an airtight container for up to two days. This salad tastes best after it has chilled in the fridge for a bit so the dressing can essentially marinate the veggies but after a few days, the dressing will make your spinach soggy.
The salad dressing can be made up to a week ahead of time and kept in the fridge in a sealed jar, and the salad itself can be kept covered in the fridge for about 3-4 days depending on how fresh your spinach is.
If you would like to pack this salad for work lunch, meal prep, or as a potluck dish, do not add the dressing on the spinach or salad ahead of time. Just lay the ingredients in layers without the dressing and store the stressing in a container to add onto the salad later before serving.
Try adding some chopped candied walnuts, chopped candied almonds, and/or sunflower seed for an extra crunch to your spinach salad. You can also add other greens to this like massaged kale or romaine lettuce. Cherry tomatoes can be added to the chickpea salad as well just for more variety! To add some sweetness to the dressing, you can also try a pinch of maple syrup or honey or some dried cranberries.
More Salad Recipes You’ll Love
I hope you enjoy all the recipes I share with you, including this delicious Spinach and Chickpea Salad recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Spinach Chickpea Salad Recipe
Simple but filling, this Spinach Chickpea Salad is so easy to make! Perfect for any occasion from lunch for the office or a picnic in the park, this easy salad is always a hit! Packed with wholesome and delicious ingredients, it only takes a few minutes to prepare.
Instructions
-
In a small cup or bowl, mix together the dressing and set aside.
-
Cook the chickpeas in boiling water for 5 minutes on medium high heat. Rinse with cold water to cool. Drain and set aside.
-
Lightly chop the spinach, dice the onion, minced the garlic and slice the tomatoes. If you don’t have pre shredded carrots, you can shred one large carrot.
-
Add in all the ingredients except for the spinach into a large bowl and pour over the dressing. Mix to coat the ingredients and then add in the spinach. Toss lightly with the spinach to coat well.
-
Transfer to a dish and top with some crumbled Feta Cheese (optional), or serve without the feta for a vegan option.
Notes
- It’s best to use baby spinach over regular spinach as they are more tender and are the perfect size for a salad.
- For the shredded carrots, you can run a carrot through a box grater or a food processor attachment to quickly shred it.
- This recipe is for 2 large servings. It will feed more with smaller serving.
- Serve along as a side dish with rice or proteins like chicken, red meat, fish and shrimp.
- You can add bell pepper if you like and use normal chickpeas if you can’t find baby chickpeas.
- If you don’t have Dijon mustard you can use normal yellow mustard or honey mustard.
- Make sure to wash your baby spinach well before using it. Run it through a salad spinner or pat it very dry before adding it to the salad so the dressing will stick to it.
- Shaved or shredded Parmesan, goat cheese, and blue cheese works great on this salad as well.
Nutrition
Calories: 386kcal | Carbohydrates: 29g | Protein: 18g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 945mg | Potassium: 979mg | Fiber: 9g | Sugar: 7g | Vitamin A: 13698IU | Vitamin C: 56mg | Calcium: 191mg | Iron: 5mg
This article was originally published by cookinwithmima.com. Read the original article here.
