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


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


  • 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.



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.


Calories: 462kcalCarbohydrates: 39gProtein: 18gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 45mgSodium: 670mgPotassium: 1225mgFiber: 11gSugar: 16gVitamin A: 7141IUVitamin C: 59mgCalcium: 376mgIron: 5mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!