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.
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.