Spinach and Chickpea Power Salad

Name: Spinach and Chickpea Power Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup chickpeas (soaked overnight, boiled until tender, drained); 4 cup baby spinach (fresh, washed and dried); 1 cup cherry tomato (halved); 0.5 cup red onion (thinly sliced); 2 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 tsp dried oregano; 0.25 cup feta cheese (crumbled); 2 tbsp sunflower seeds (roasted and salted)

RATING

0.0/5

TASTE SCORE

9/10

A vibrant, protein-packed salad featuring tender chickpeas, fresh baby spinach, and sweet cherry tomatoes, all tossed in a zesty lemon-herb dressing. Ready in just 15 minutes, it's the perfect quick lunch or a hearty side that keeps you full and energized.

PREP

15m

COOK

SERVES

1 CUP

408 cal

SERVINGS

METHOD · 4 STEPS

prep
Prepare the ingredients.
1.Soak dried chickpeas in water overnight, then drain, add fresh water, and boil until tender (about 45-60 minutes). Drain and let cool.
2.Wash and thoroughly dry the baby spinach.
3.Halve the cherry tomatoes and thinly slice the red onion.
TIPFor a quicker salad, use well-rinsed canned chickpeas.
mix
Make the lemon-herb dressing.
1.In a small bowl, whisk together olive oil and freshly squeezed lemon juice.
2.Add dried oregano, salt, and black pepper. Whisk until the dressing is emulsified.
assemble
Assemble the salad.
1.In a large bowl, combine the cooled chickpeas, baby spinach, cherry tomatoes, and sliced red onion.
2.Pour the dressing over the salad and toss gently until everything is evenly coated.
3.Sprinkle crumbled feta cheese and sunflower seeds on top.
TIPToss the salad right before serving to keep the spinach leaves crisp.
serve
Serve immediately.
Divide the salad among plates or bowls and enjoy fresh.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the spinach thoroughly after washing to prevent the dressing from becoming watery.
2
If using canned chickpeas, rinse and drain them well, then pat dry with a paper towel to avoid excess moisture.
3
Toss the salad just before serving to keep the spinach leaves from wilting.
4
For deeper flavor, lightly toast the sunflower seeds in a dry pan for 1-2 minutes before adding.
5
Let the dressed salad sit for 5 minutes so the chickpeas absorb some of the lemon-herb dressing.
6
Slice the red onion as thinly as possible to avoid overpowering bites.
7
Crumble feta cheese with your fingers for a more rustic, even distribution.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Omit the feta cheese or replace it with a plant-based crumbled alternative or a spoonful of nutritional yeast for a cheesy, savory note.

extra protein

Extra-protein

Add 1 cup of cooked quinoa or a handful of grilled chicken strips to boost the protein content for a post-workout meal.

low oil

Low-oil

Replace the olive oil in the dressing with an equal amount of plain yogurt or aquafaba (chickpea water) to reduce fat while keeping the dressing creamy.

herb swap