Description
A refreshing chickpea salad with spinach, perfect for a healthy vegan meal or side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups (120g) fresh spinach, chopped
- 1/2 red onion, diced
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup (60ml) olive oil
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon (15ml) balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Mix the Salad Greens: Start by adding fresh spinach to a large bowl. You will know it is fresh when it is vibrant and crisp to the touch. Careful not to brown the avocado too much, slice it just before mixing.
- Fold in the Chickpeas: Gently fold in your rinsed chickpeas, allowing their nutty aroma to mingle with the spinach. The chickpeas add a protein punch that makes this salad more filling. Ensure they are well-drenched to prevent dryness, and check for any tiny stones that sometimes get stuck in the can.
- Whisk the Dressing: Whisk together olive oil, lemon juice, salt, and pepper in a separate bowl until it is well combined and silky. You will know it is ready when it has a nice, glistening consistency. If the dressing seems too tangy, add a little more olive oil to balance.
- Drizzle & Toss Together: Drizzle the dressing over your salad and gently toss everything until the greens and chickpeas are well coated. The salad should look fresh and inviting, with a little zing from the dressing. Remember, a little goes a long way; over-dressing can dampen the flavors.
- Chill & Serve: Let the salad chill in the fridge for about 30 minutes. This helps all those tasty flavors meld together nicely. When it comes out, it will be refreshing to eat, but avoid letting it sit too long, as the spinach can start wilting.
Notes
- Storage Tips: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If fresh spinach starts wilting, rinsing and drying it thoroughly can keep it crisp longer before serving.
- If the salad dressing tastes too tangy, a little extra olive oil helps soften the acidity for a more pleasant flavor.
- If chickpeas come out too dry, rinsing and soaking them in water for a few hours can restore moisture and flavor.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve with grilled chicken for added protein. Pair with crusty bread or pita on the side. Top with feta or avocado for extra creaminess.
- Recipe Variations: Add roasted vegetables for a warm salad. Substitute kale for spinach for a sturdier texture. Include nuts or seeds for added crunch.
- Ingredient Notes: Use fresh spinach for the best flavor. For a different flavor and color, substitute chickpeas with black beans. For a milder flavor, substitute olive oil with avocado oil. For the dressing, you may use apple cider vinegar instead of balsamic vinegar if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg