Chickpea & Spinach Salad with Lemon Garlic Vinaigrette
This quick salad with chickpeas, spinach, and a bright vinaigrette is designed to make you feel confident preparing healthy meals easily and efficiently.
Serves 4 | Prep Time: 10 minutes | Total Time: 10–15 minutes
Ingredients
2 (15 oz) cans no-salt-added chickpeas, rinsed and drained
4 cups of fresh, crisp baby spinach, roughly chopped, to bring a vibrant, fresh feel to your meal.
Use 1/4 cup of finely diced red onion.
2 tbsp unsalted sunflower seeds, lightly toasted
Freshly ground black pepper
Lemon Garlic Vinaigrette
3 tbsp fresh lemon juice
2 tbsp olive oil
1 small clove of garlic, finely minced
Freshly ground black pepper
Instructions
Place the rinsed and drained chickpeas in a large bowl to ensure they are ready for mixing.
Add spinach and red onion.
In a small bowl, whisk together lemon juice, olive oil, garlic, and black pepper.
Pour the dressing over the salad and gently toss using two spoons or tongs to ensure ingredients are evenly coated without breaking them apart, helping you achieve a well-mixed salad.
Sprinkle with toasted sunflower seeds just before serving.
Cook’s Note
Serve this salad at room temperature.
Looking for more ideas?
Explore our Sesame Shrimp with Garlic, Ginger & Scallions or Lemon Chicken with Spinach for more delicious ideas to expand your healthy cooking repertoire.