Roasted Chickpea and Spinach Salad [ 35 min ]
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.
Temps de préparation 10 minutes min
Temps de cuisson 25 minutes min
Temps total 35 minutes min
Type de plat Salad
Cuisine Mediterranean
Portions 4 servings
Calories 280 kcal
- 1 can chickpeas, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 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 tablespoon honey or maple syrup
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!
Serving: 100gCalories: 280kcalCarbohydrates: 30gProtéines: 10gFat: 12gSucre: 6g
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