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.
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.
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.
Calories: 386 kcal | Carbohydrates: 29 g | Protein: 18 g | Fat: 25 g | Saturated Fat: 3 g | Cholesterol: 7 mg | Sodium: 945 mg | Potassium: 979 mg | Fiber: 9 g | Sugar: 7 g | Vitamin A: 13698 IU | Vitamin C: 56 mg | Calcium: 191 mg | Iron: 5 mg