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A plate of chickpea and spinach salad.

Spinach Chickpea Salad Recipe

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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.
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
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