Chickpea and Baby Spinach Salad
In these summer temperatures, I don’t know about you, but I often just crave for a refreshing salad! So I’m showing you one of my favorite salad recipes: Chickpea and Baby Spinach Salad.
The health benefits of chickpeas
Chickpeas are part of the legume family and are excellent for your health. First of all, they provide a feeling of satiety thanks to their rich fibers content. Especially when you eat a salad, it is very likely to be hungry a few hours later if it consists only of raw vegetables. Adding chickpeas to a salad will keep you full for longer. In addition, chickpeas have a low glycemic index, which also promotes feelings of fullness in the long run.
Finally, chickpeas are also rich in vegetable protein, therefore ideal when following a vegan, vegetarian or simply low in animal protein diet.
Find my other chickpea-based recipes!
Recipe for Chickpea and Baby Spinach Salad
For about 4 servings you need the following ingredients.
Ingredients
For the salad
- 1 can of chickpeas
- 8 tomatoes
- 200 g of feta
- 1/2 cucumber
- 200 g baby spinach
- 1 red onion
- Fresh herbs: flat parsley, mint, basil
For the dressing
- 1 tablespoon Dijon mustard
- 60 ml olive oil
- 1 lime
- 1 teaspoon of agave syrup
- Salt
- Pepper
Find the recipe on video!
Preparation
Drain the chickpeas and pour them into a bowl. Add the spinach leaves.
Cut the cucumber and tomatoes into slices or quarters, then, the feta into small cubes. Cut the red onion finelly. Chop the flat parsley, mint and basil finely. Pour everything into the bowl.
For the sauce, mix together the juice of the lime, olive oil, Dijon mustard, salt and pepper. Add a little agave syrup according to your taste to reduce the acidity a little. Mix the dressing with the salad.
Serve in individual bowls.
Note
This salad is perfect to take away. In this case, place all the cut ingredients in a container and the dressing in a small separate bottle. Mix when ready to serve.
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Chickpea and Baby Spinach Salad
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Ingredients
For the salad
- 1 can of chickpeas
- 8 tomatoes
- 200 g of feta
- 1/2 cucumber
- 200 g baby spinach
- 1 red onion
- Fresh herbs: flat parsley mint, basil
For the dressing
- 1 tablespoon Dijon mustard
- 60 ml olive oil
- 1 lime
- 1 teaspoon of agave syrup
- Salt
- Pepper
Instructions
- Drain the chickpeas and pour them into a bowl. Add the spinach leaves.
- Cut the cucumber and tomatoes into slices or quarters. Cut the feta into small cubes. Cut the red onion finelly. Chop the flat parsley, mint and basil finely. Pour everything into the bowl.
- For the sauce, mix together the juice of the lime, olive oil, Dijon mustard, salt and pepper. Add a little agave syrup according to your taste to reduce the acidity a little. Mix the dressing with the salad.
- Serve in individual bowls.
