This Chickpea and Spinach Salad bursts with fresh flavors and wholesome ingredients, making it a quick, nutritious meal or side dish. Packed with protein-rich chickpeas, vibrant spinach, and a zesty lemon-tahini dressing, it’s a versatile recipe for any occasion.
1. Chickpea and Spinach Salad Recipe
( Serves: 4 | Prep Time: 15 minutes )
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 cups fresh baby spinach, washed
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cucumber, diced
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Combine chickpeas, spinach, cherry tomatoes, red onion, and cucumber in a large bowl.
Whisk tahini, olive oil, lemon juice, minced garlic, cumin, salt, and pepper in a small bowl until smooth. Add 1-2 tablespoons of water to thin the dressing if needed.
Next, pour the dressing over the salad and toss gently to coat all ingredients. Then sprinkle feta cheese (if using) and fresh parsley on top.
You can serve immediately or chill for 15 minutes to let flavors meld.
2. Tips for Perfecting This Recipe
Fresh ingredients elevate the salad’s taste and texture. You should opt for crisp baby spinach and ripe cherry tomatoes.
Rinse chickpeas thoroughly to remove excess sodium and improve flavor.
For the dressing, use high-quality tahini and adjust the lemon juice to balance tanginess.
Toasting the chickpeas in a skillet with a dash of olive oil and cumin adds a crunchy texture.
Prepare the salad ahead of time, but add the dressing just before serving to keep the spinach from wilting.
You can experiment with add-ins like avocado, roasted red peppers, or pine nuts for extra depth.
3. What to Eat With Chickpea and Spinach Salad
This salad pairs beautifully with a variety of dishes.
Serve it alongside baked chicken breast or salmon for a protein-packed meal.
It complements Mediterranean-inspired foods like hummus, pita bread, or falafel.
For a vegetarian feast, combine it with a quinoa tabbouleh or stuffed grape leaves.
The salad also works as a light lunch with a slice of crusty sourdough bread or a bowl of lentil soup.
For a refreshing contrast, pair it with a chilled glass of cucumber-mint water or a crisp white wine like Sauvignon Blanc.
