This salad combines richly roasted chickpeas with fresh spinach and juicy cherry tomatoes, creating a dish that's both visually stunning and nutritious. The crispness of the chickpeas adds a satisfying crunch, while the tangy dressing elevates the flavors of the whole ensemble. Perfect for a quick lunch or a light dinner, this salad is a testament to how healthy eating can be both delicious and easy. Ready in just 35 minutes, it’s an ideal choice for busy days or a midweek meal.
Pin this recipe
Print this recipeIngrédients
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
Instructions
- Preheat oven to 400°F (200°C).
- Pat the chickpeas dry with a paper towel.
- In a bowl, toss the chickpeas with olive oil, cumin, smoked paprika, salt, and pepper.
- Spread the chickpeas on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until chickpeas are crispy.
- In a large salad bowl, combine the fresh spinach, red onion, and cherry tomatoes.
- In a small bowl, whisk together the lemon juice, balsamic vinegar, Dijon mustard, and honey or maple syrup to make the dressing.
- Once the chickpeas are roasted, add them to the salad bowl.
- Drizzle the dressing over the salad and toss to coat evenly.
- Sprinkle crumbled feta cheese on top, if using.
- Serve immediately and enjoy!
Nutrition
Serving: 100g | Calories: 280kcal | Carbohydrates: 30g | Protéines: 10g | Fat: 12g | Sucre: 6g