Crispy Chickpeas and Spinach Salad

$- Canned chickpeas - Olive oil and seasoning - Fresh vegetables - Optional cheese and dressing ingredients For this Crispy Chickpeas and Spinach Salad, gathering the right ingredients is key. You will need one can of chickpeas, which adds protein and crunch. Use extra-virgin olive oil to help the chickpeas roast to a perfect crisp. The seasonings, like smoky paprika and garlic powder, bring out great flavors. Fresh vegetables make the salad vibrant and healthy. Grab 4 cups of fresh spinach, 1/2 cup of cherry tomatoes, 1/4 of a red onion, and 1 ripe avocado. You can optionally add crumbled feta cheese for a creamy touch. For the dressing, you will need balsamic vinegar, lemon juice, and honey or maple syrup for sweetness. This dish is simple yet packed with flavor. I love how the roasted chickpeas add crunch to the fresh, crisp salad. If you want to try this recipe, check out the Full Recipe for all the details. 1. Preheat your oven to 400°F (200°C). This sets the stage for crispy chickpeas. 2. Spread the drained chickpeas on a large baking sheet in a single layer. 3. Drizzle olive oil over the chickpeas. Make sure they are well-coated. 4. Sprinkle smoky paprika, garlic powder, salt, and black pepper on top. Toss gently to coat. 5. Roast the chickpeas for 20-25 minutes. Shake the pan halfway through to ensure even cooking. 1. While the chickpeas roast, mix the salad base. In a large bowl, combine the fresh spinach, halved cherry tomatoes, sliced red onion, and diced avocado. 2. Toss these ingredients lightly to mix. This ensures a fresh and colorful salad. 3. In a small bowl, whisk together balsamic vinegar, lemon juice, and honey (or maple syrup). This creates a tasty dressing. 4. Once the chickpeas are crispy and slightly cooled, add them to the salad bowl. 5. Drizzle the dressing over the salad and toss everything together. This helps coat all ingredients evenly. 1. For extra flavor, sprinkle crumbled feta cheese on top if you want. This adds a creamy touch. 2. Present your salad in a large bowl or plate. 3. For an attractive look, add a sprinkle of smoked paprika and fresh herbs like parsley. 4. Enjoy the vibrant colors and textures of this dish. You can find the complete details in the Full Recipe. To make crispy chickpeas, start with the right temperature. Preheat your oven to 400°F (200°C). This heat will help them roast well. Next, roast them for about 20 to 25 minutes. Shake the pan halfway through. This helps them cook evenly. Drying the chickpeas is key. After draining and rinsing, let them sit. Pat them dry with a towel. This step removes extra moisture. Less moisture means crispier results. Seasoning makes a big difference. I love using smoky paprika and garlic powder. They add depth and warmth to the chickpeas. Feel free to play with spices. Try cumin or chili powder for a kick. For the dressing, I recommend balsamic vinegar. It has a nice sweetness. Lemon juice adds brightness. Combine these with honey or maple syrup for balance. This mix brings the salad to life. Want to make this salad a full meal? Add some protein. Grilled chicken or chickpeas work great. If you like fish, try adding canned tuna or salmon. For serving, think about pairings. This salad goes well with crusty bread or a light soup. You could even serve it as a side dish. It looks pretty on a big plate. Don’t forget to check the Full Recipe for all the steps and tips! {{image_4}} You can easily make this salad vegan. Instead of honey, use maple syrup. This gives a sweet touch without harming bees. For cheese, try using vegan feta or leave it out. The salad still tastes great without it. You can switch up the dressing for variety. Try tahini, lemon vinaigrette, or a yogurt-based dressing. Add fresh herbs like basil or dill for more flavor. Spices like cumin or chili powder can also spice things up. Using seasonal veggies makes the salad fresher. In spring, add peas or asparagus. In summer, toss in some corn or zucchini. In fall, roasted pumpkin or apples work well. Adjust the salad based on what you find at local markets. This keeps the dish exciting and flavorful. To keep your salad fresh, store it in an airtight container. Place the spinach and chickpeas in separate containers. This helps keep the spinach crisp. The chickpeas will stay crunchy this way too. If you mix them, the salad will get soggy. Prepare the chickpeas and dressing in advance. Roast the chickpeas and let them cool. For the dressing, whisk together the balsamic vinegar, lemon juice, and honey. Keep these in the fridge until you're ready to eat. When it's time to serve, mix the spinach, veggies, and chickpeas. Drizzle the dressing right before eating to keep everything fresh. To refresh your roasted chickpeas, reheat them in the oven. Preheat it to 400°F (200°C). Spread the chickpeas on a baking sheet for about 5-10 minutes. This will bring back their crunch. Avoid reheating the salad in the microwave. This will make the spinach soggy and unappealing. To make crispy chickpeas, start with canned chickpeas. Drain and rinse them well. Then, preheat your oven to 400°F (200°C). Spread the chickpeas on a baking sheet. Drizzle with olive oil and sprinkle with smoky paprika, garlic powder, salt, and pepper. Toss them gently to coat. Roast for 20-25 minutes, shaking the pan halfway through. This creates a perfect crunch. Yes, you can use fresh chickpeas! However, you need to cook them first. Soak them overnight and boil them until tender. Then, follow the same steps to roast them. Fresh chickpeas can taste even better! If you want to skip feta cheese, try using goat cheese or ricotta. For a vegan option, consider tofu or avocado. These choices still add creaminess to your salad without losing flavor. A spinach salad lasts about 1-2 days in the fridge. Keep it in an airtight container. To keep the salad fresh, add dressing just before serving. This helps maintain the crunch of the vegetables. Absolutely! Grilled chicken adds great protein to the salad. Simply slice cooked chicken and toss it in with the other ingredients. This makes the salad more filling and satisfying. For the full recipe, check out the details above! This blog post covered the tasty and healthy chickpea salad. You learned about the key ingredients, from canned chickpeas to fresh veggies. I guided you through simple steps to prepare, assemble, and add your final touches. With helpful tips, you can make crispy chickpeas and enhance flavor easily. Explore variations for vegan tastes or seasonal fun. Finally, I shared smart storage and meal prep tips to keep your salad fresh. Embrace this recipe for a nutritious meal or snack that you'll enjoy anytime!$

Crispy Chickpeas and Spinach Salad

Get ready to enjoy a delicious Crispy Chickpeas & Spinach Salad that’s packed with flavor and nutrition! With roasted chickpeas, fresh spinach, cherry tomatoes, and creamy avocado, this salad is perfect for any meal. Drizzled with a zesty balsamic dressing, it’s sure to please. Discover how to make this easy and healthy recipe by clicking through to explore all the steps and tips. Your next favorite salad awaits!

Print Recipe Pin Recipe

Ingredients

1 can (15 oz) chickpeas, thoroughly drained and rinsed

1 tablespoon extra-virgin olive oil

1 teaspoon smoky paprika

1/2 teaspoon garlic powder

Sea salt and freshly ground black pepper, to taste

4 cups fresh spinach leaves, washed and gently dried

1/2 cup cherry tomatoes, halved

1/4 of a red onion, thinly sliced

1 ripe avocado, diced into bite-sized pieces

1/4 cup feta cheese, crumbled (optional for a creamy touch)

2 tablespoons balsamic vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon honey (or substitute with maple syrup for a vegan recipe)

Instructions

Preheat your oven to 400°F (200°C). This ensures a perfect roasting environment for the chickpeas.

On a large baking sheet, spread the drained chickpeas out in a single layer. Drizzle them evenly with olive oil.

Sprinkle the smoky paprika, garlic powder, salt, and black pepper over the chickpeas. Use your hands or a spatula to toss them gently until they are fully coated with the seasonings.

Place the baking sheet in the preheated oven and roast the chickpeas for approximately 20-25 minutes, or until they are golden brown and crispy. Remember to shake the pan halfway through cooking to ensure even roasting.

While the chickpeas are roasting, prepare the salad base. In a large mixing bowl, combine the fresh spinach leaves, halved cherry tomatoes, sliced red onion, and diced avocado. Toss these ingredients lightly to mix them well.

In a small mixing bowl, whisk together the balsamic vinegar, lemon juice, and honey (or maple syrup) until the dressing is well combined and slightly emulsified.

Once the chickpeas have finished roasting and have cooled slightly, add them to the salad bowl.

Drizzle the prepared dressing over the entire salad and gently toss everything together to ensure all ingredients are well coated with the flavorful dressing.

For an added burst of flavor and creaminess, sprinkle the crumbled feta cheese on top before serving.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: Present the salad in a large, beautiful bowl or plate. For extra flair, sprinkle a little additional smoked paprika on top and add fresh herbs, such as parsley or cilantro, for a pop of color. Enjoy the vibrant medley of colors and textures that this dish offers!