Chickpea and Baby Spinach Salad

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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.

Chickpea and Baby Spinach Salad

Find my other chickpea-based recipes!

Chickpea and Baby Spinach Salad

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.

Chickpea and Baby Spinach Salad

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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.
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

Click on the hearts

Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Main course, Side dish
Cuisine Mediterranean
Servings 4
Calories 462 kcal

Ingredients
 
 

For the salad

  • 1 can of chickpeas
  • 8 to matoes
  • 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.

Video

Notes

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. the chickpeas and pour them into a bowl. Add the spinach leaves.

Nutrition

Calories: 462kcalCarbohydrates: 39gProtein: 18gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 45mgSodium: 670mgPotassium: 1225mgFiber: 11gSugar: 16gVitamin A: 7141IUVitamin C: 59mgCalcium: 376mgIron: 5mg
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