Spinach Chickpea Salad Recipe
This Spinach Chickpea Salad is a simple but filling dish, perfect for any occasion. Enjoy it for lunch or as a picnic side.
Equipment
- small cup or bowl
- large bowl
Ingredients
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 teaspoon white vinegar
- 1 teaspoon oregano dry
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt or more to taste
Instructions
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. You can add bell pepper or use normal chickpeas. Make sure to wash your baby spinach well before using it.
Nutrition
Serving: 1servingCalories: 386kcalCarbohydrates: 29gProtein: 18gFat: 25gSaturated Fat: 3gCholesterol: 7mgSodium: 945mgPotassium: 979mgFiber: 9gSugar: 7gVitamin A: 13698IUVitamin C: 56mgCalcium: 191mgIron: 5mg
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