spinach chickpea salad

Ingredients

  • 5–6 cups fresh baby spinach, washed and dried
  • 1 (15 oz) can chickpeas, drained and rinsed
  • ½ small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, sliced into thin rounds or half moons
  • Dressing: 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 1–2 tbsp water (to thin), 1 small garlic clove (finely grated), Salt and black pepper to taste
  • Optional add-ins: ¼ cup toasted sunflower seeds or pumpkin seeds, ¼ avocado (sliced), Fresh herbs (parsley or dill) roughly chopped

Difficulty : Easy

Serves : 2

Savor the vibrant balance of richness + freshness with this spinach/chickpea bowl - packed with fresh veggies, and zesty tahini-lemon dressing. Perfect for meal prep or a quick, healthy lunch or dinner, this recipe combines protein-rich chickpeas and fiber-filled greens for a satisfying and balanced meal.

Cooking Instructions

  • 1
    Dressing: In a small bowl, whisk together tahini, lemon juice, vinegar, garlic, and water until smooth and creamy. Adjust thickness as needed. Season with salt and pepper.
  • 2
    In a large bowl, add spinach, chickpeas, red onion, tomatoes, and cucumber.
  • 3
    Drizzle dressing over the salad and toss lightly to coat without bruising the spinach.
  • 4
    Top with seeds, avocado slices, and fresh herbs for added texture and visual appeal.
  • 5
    Best enjoyed fresh while the greens are vibrant and crisp.

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