Roasted Chickpea Spinach Salad

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Roasted Chickpea Spinach Salad is light, healthy, vegetarian and gluten free! It packs a punch with a great combination of flavors and textures. Perfect as a complement to a main course dish, or on its own as a quick and easy lunch or dinner.

This post and recipe card updated June 22, 2020

I love salads, but I almost never make them at home. When I get inspired I buy all the stuff from the grocery store with great plans to prep everything immediately for the week. Then I put off the prep, put off even making the salad, and use the ingredients in other recipes.

I recently made Spicy Roasted Chickpeas that I usually eat as a snack, but then realized they’re a great salad addition. And since I had spinach in the fridge, I took it as a sign to create an easy Roasted Chickpea Spinach Salad

WHY THIS RECIPE WORKS

• It’s light yet filling, vegetarian and gluten-free
• You can easily add protein to make it a complete meal
• If you already have the chickpeas made, the salad comes together in minutes

So simple, yet so fabulously delicious! I love the contrast in texture and crunch that the chickpeas add.

INGREDIENT TIPS FOR ROASTED CHICKPEA SPINACH SALAD

Use baby spinach. I always have a bag in the fridge, and all it needs is a quick rinse. If you prefer, use green leaf lettuce or a wild green mix.

Make sure to dry the greens before using so it doesn’t water down the salad and/or go limp. For a single portion I’ll dry them with paper towels; for larger portions, I use a Salad Spinner. 

I add thinly sliced red onion, halved grape or cherry tomatoes, and chunks of avocado. I also add a little lemon zest on top, for a nice tart bite.

It takes about an hour to make the roasted chickpeas, so I normally make this Roasted Chickpea Spinach Salad when I’ve already got the chickpeas made. Or, making the chickpeas is a convenient excuse to make the salad!

My favorite dressing for Roasted chickpea Spinach Salad is Coconut Milk Ranch Dressing. I’ve also used the homemade dressing for my Broccoli Salad, and it’s a great substitute.

STEP BY STEP INSTRUCTIONS

If you haven’t made the Spicy Roasted Chickpeas, make those first. As I mentioned earlier, it takes about an hour.

Rinse the baby spinach. Dry with paper towels or a salad spinner. Lay the spinach on a platter

Top with tomato halves, red onion, lemon zest, avocado, and chickpeas. Drizzle with dressing. Finish with a little black pepper, if desired.

SUBSTITUTIONS AND ADDITIONS FOR ROASTED CHICKPEA SPINACH SALAD

I originally planned to add a hard-boiled egg, but when I first created the recipe I was a HUGE failure at making them myself. But, hard or soft-boiled eggs would be a great addition.

Chicken or steak is the perfect way to add more protein and bulk

Keep Roasted Chickpea Spinach Salad vegetarian but still bulk it up with bell peppers, raw zucchini, shredded carrots, or other veggies.

MORE RECIPES WITH SPINACH

• Spinach Ravioli with Asparagus Garlic Butter Sauce
• Sausage Spinach Artichoke Stuffed Shells
• Spinach Alfredo Lasagna Roll Ups
• Spinach and Bacon Stuffed Mushrooms

EASY SALAD RECIPES

• Corn Tomato Avocado Salad
• Tuna Pasta Salad
• Grilled Romaine Cobb Salad
• Bacon Fig Brussel Sprouts Salad

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Roasted Chickpea a Spinach Salad

Yield: 8 cups

Prep Time: 5 minutes

Total Time: 5 minutes

Roasted Chickpea Spinach Salad is light, healthy, vegetarian and gluten-free! It packs a punch with a great combination of flavors and textures. Perfect as a complement to a main course dish, or on its own as a quick and easy lunch or dinner

Print

Ingredients

• 4 cups baby spinach, rinsed & dried
• 1/2 cup red onion, thinly sliced
• 16 cherry or grape tomatoes, halved
• 1/2 cup Spicy Roasted Chickpeas
• 1 avocado, peeled, seeded and diced
• zest of 1 lemon
• 1 teaspoon fresh-cracked black pepper
• 1/4 cup Coconut Milk Ranch Dressing

Instructions

1. In a large bowl, add baby spinach, red onion, tomatoes, Spicy Roasted Chickpeas, avocado, lemon zest, and black pepper. Toss ingredients together. 
2. Drizzle half of the Coconut Milk Ranch Dressing over salad. The other half can be used if you need more 

Notes

REMINDER: if you haven’t made the Spicy Roasted Chickpeas, make those first. They take about an hour

Make sure to dry the greens before using so it doesn’t water down the salad and/or go limp. For a single portion, I’ll dry them with paper towels; for larger portions, I use a Salad Spinner. 

My favorite dressing for Roasted chickpea Spinach Salad is Coconut Milk Ranch Dressing. I’ve also used the homemade dressing for my Broccoli Salad, and it’s a great substitute.

SUBSTITUTIONS AND ADDITIONS FOR ROASTED CHICKPEA SPINACH SALAD

Hard or soft-boiled eggs would be a great addition, and an easy way to add protein and more texture.

Chicken or steak add more protein and bulk

Bulk it up with more veggies! Bell peppers, raw zucchini, or shredded carrots are great options. But add your favorites.

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 195Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 69mgCarbohydrates: 21gFiber: 6gSugar: 6gProtein: 5g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

The post Roasted Chickpea Spinach Salad first appeared on Karyl's Kulinary Krusade.

The post Roasted Chickpea Spinach Salad appeared first on Karyl's Kulinary Krusade.