Spinach Salad With Spiced Chickpeas Recipe

I gotta say, whenever I’m in the mood for something quick yet totally satisfying, I can’t get enough of this salad where I mix spicy roasted chickpeas with baby spinach, red onion, cherry tomatoes and cucumbers all drizzled with a hit of olive oil and lemon juice—it seriously vibes with my whole week energy.

I like this spinach salad with spiced chickpeas recipe its a healthy mix. The baby spinach is full of vitamins and the chickpeas spiced with cumin, paprika, garlic powder and a pinch of cayenne really boost the flavor.

I love the added red onion, cherry tomatoes, cucumber, lemon juice and feta cheese.

Ingredients

• Loaded with iron and vitamins, baby spinach gives crisp fresh taste and nutritious base.
• Chickpeas are a hearty protein and fibre source, adding creamy texture and nutty flavour.
• Olive oil gifts healthy fats and slight fruity taste, enhancing overall salad flavour.
• Red onion offers piquant crunch and tangy zest, perfectly balancing sweet and smoky spices.
• Cherry tomatoes bring juicy burst of sweetness and a mild tang that enlivens the salad.
• Cucumber contributes cool, refreshing crunch and mild flavor, complementing vibrant salad textures.
• Optional feta cheese adds creamy saltiness that enriches the overall taste experience.

Ingredient Quantities

• 6 cups baby spinach leaves
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tbsp olive oil, divided into two parts
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional if you like some heat)
• Salt and pepper to taste
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1 tbsp lemon juice
• 1/4 cup crumbled feta cheese (optional)

How to Make this

1. Preheat your oven to 400°F.

2. In a bowl, toss the chickpeas with 1 tbsp olive oil, the ground cumin, smoked paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper until they’re well coated.

3. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.

4. Roast them in the oven for about 20 to 25 minutes, stirring once halfway through so they get nice and crispy.

5. In a large salad bowl, combine 6 cups of baby spinach leaves, the thinly sliced red onion, halved cherry tomatoes, and the sliced cucumber.

6. After the chickpeas are roasted, let them cool slightly before adding to the salad bowl.

7. Drizzle the salad with the remaining 1 tbsp olive oil and 1 tbsp lemon juice.

8. Gently toss the salad so everything mixes nicely together.

9. If you like, sprinkle the crumbled feta cheese on top for an extra creamy touch.

10. Taste and adjust salt and pepper if needed then serve immediately and enjoy!

Equipment Needed

1. Oven
2. Mixing bowl for chickpeas and spices
3. Baking sheet
4. Parchment paper to line the baking sheet
5. Spatula or large spoon for stirring the chickpeas
6. Large salad bowl
7. Knife for slicing the red onion, cucumber, and halving the cherry tomatoes
8. Cutting board for the chopped veggies

FAQ

• Q: Can I use other greens instead of baby spinach?
  A: Sure, you can swap it for some arugula or mixed greens but keep in mind that baby spinach has a milder taste.
• Q: Do I have to use canned chickpeas or can I use dried ones?
  A: You can use dried chickpeas if you want but you’ll need to soak them overnight and cook them longer.
• Q: How many servings does this recipe make?
  A: It usually makes about 2-3 servings as a side dish so you could easily double it for more people.
• Q: Can I add a protein like grilled chicken to make it a full meal?
  A: Yup, tossing in some grilled chicken is a great idea if you wanna turn it into a heartier dish.
• Q: Is it okay to skip the feta cheese?
  A: Definitely, you can leave it out if you dont like dairy or want a lighter salad.

Spinach Salad With Spiced Chickpeas Recipe Substitutions and Variations

• If you dont have baby spinach, you can swap it for mixed greens like kale or arugula.
• If chickpeas arent your thing, try using black beans or cannellini beans instead.
• You can use avocado oil or grapeseed oil instead of olive oil if you dont have it on hand.
• If lemon juice is missing, a splash of lime juice works just as well.

Pro Tips

1. When you roast the chickpeas, make sure you dont overcrowd the pan. If they’re too bunched up they wont get crispy so give them some room and stir them a couple of times mid-roast so they’re evenly cooked.

2. Let the chickpeas cool down a little bit before you toss them with the spinach and other veggies. If theyre too hot they can wilt your greens and mess up the flavor balance.

3. Taste as you go with the seasoning. Sometimes a pinch more salt or lemon juice can make a big difference in bringing out all the flavors, so dont be afraid to adjust a bit.

4. For an extra flavor boost, try tossing the veggies with a bit of olive oil and lemon juice first then gently mix in the chickpeas and optional feta. This helps everything get a little more evenly coated and makes each bite delicious.