Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
  • Recipes
    • All Recipes
    • Breakfast/ Brunch
    • Appetizer
    • Main Dish
    • Side Dish
    • Salad
    • Pasta
    • Dessert
    • Soup
    • Kid Friendly
    • Healthy Recipes
    • 30 Minute or Less
    • Sauces & Condiments
    • Bread
  • About Me
  • Work With Me
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cookin' with Mima

Easy Delicious Bites

Privacy Policy Accessibility
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
  • Recipes
    • All Recipes
    • Breakfast/ Brunch
    • Appetizer
    • Main Dish
    • Side Dish
    • Salad
    • Pasta
    • Dessert
    • Soup
    • Kid Friendly
    • Healthy Recipes
    • 30 Minute or Less
    • Sauces & Condiments
    • Bread
  • About Me
  • Work With Me
  • Contact
  • Generic selectors
    Exact matches only
    Search in title
    Search in content
    Post Type Selectors
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Home » Salad » Spinach Chickpea Salad Recipe

Spinach Chickpea Salad Recipe

No ratings yet
Rate this Recipe
Total 15 mins
Cook Time 5 mins
Serves 2 Servings

By: Mariam Ezzeddine  |  April 27, 2021This post may contain affiliate links, read my disclosure policy for details

Jump to Recipe
Pin585
Share
Yum

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.

A plate of chickpea and spinach salad.

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
Ingredients needed to make spinach chickpea salad.

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.
  • Large bowl with tomatoes, herbs, carrots, chickpeas, onions, and garlic.
  • Spinach added to a bowl of salad.
  • 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.
Spinach chickpea salad tossed together.
  • 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.
  • Close up of an easy chickpea spinach salad.

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.
Close up of a chickpea spinach salad.

FAQs

How should I store this spinach salad?

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.

Can you make it ahead of time?

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.

What else can I add?

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

  • Greek Chickpea Salad
  • Shrimp Salad
  • Potato Cobb Salad

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!

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

A plate of chickpea and spinach salad.

Spinach Chickpea Salad Recipe

No ratings yet
Created by Mariam E.
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.
Print
Pin
Rate
Prep Time 15 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 2 Servings
Servings

Ingredients

  • 6 oz. baby spinach small bag
  • 1 cup canned baby chickpeas boil for 5 minutes
  • 1 cup grape tomatoes sliced in half
  • ½ cup shredded carrots
  • ¼ cup fresh parsley finely chopped
  • 1 clove garlic minced
  • ¼ cup red onion petite diced, or less per preference
  • ½ cup crumbled feta cheese optional for non vegans

Marinade

  • 3 tbsps. olive oil
  • 3 tbsps. lemon juice
  • 1 tsp. white vinegar
  • 1 tsp. oregano dry
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt or more to taste

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
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.
Pin585
Share
Yum

Reader Interactions

Leave A Reply & Rate Recipe Cancel reply

Your email address will not be published. Required fields are marked with *
Recipe Rating




Primary Sidebar

Welcome, I'm Mariam!

Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. My goal is to make your cooking experience a lot easier and yummier!

More About Mariam

Free Email Bonus!

5 Secrets to Delicious, Easy Meals!

Holiday Recipes

raspberry jam cookies drizzled with icing

Raspberry Jam Thumbprint Cookies

Several oatmeal jam cookies on a tray.

Oatmeal Jam Cookies

Easy Dinner Rolls

close up shot of cranberry sauce served in a while dish

Homemade Cranberry Sauce

A scoop of cheese cauliflower mac and cheese.

Keto Cauliflower Mac and Cheese

two pieces of Cinnamon Streusel Cake stacked

Cinnamon Streusel Coffee Cake

Desserts

a slice of blueberry cake showing the inside.

Super Moist Blueberry Bundt Cake

A slice of chocolate cake without flour on a plate and garnished with raspberries.

Flourless Chocolate Torte

Chocolate dipped pistachio cookies on a tray.

Pistachio Shortbread Cookies

A plate of chocolate peanut butter balls.

Buckeye Candy Balls

Several oatmeal jam cookies on a tray.

Oatmeal Jam Cookies

A slice of cheesecake topped with caramel pecan sauce is lifted.

Pecan Pie Cheesecake Recipe

Huffpost
Forbes
Entrepreneur
The Drum
Inc

Footer

Cookin' with Mima
  • Home
  • About
  • Recipes
  • Work With Me
  • Contact
  • Accessibility
©2023 Cookin With Mima | Privacy Policy
Back To Top