Spinach Chickpea Salad

Chickpeas are a great source of protein. I love salads, and this one is perfect to take to lunch or eat for dinner on a bed of spinach or kale. Be sure to leave extra time to soak and cook your chickpeas when making this recipe. It should work just as well with canned beans, I would just rather use dried beans for freshness. This recipe is originally from Oh, She Glows. This salad is a refreshing change from your typical salad.

Spinach Chickpea Salad

Spinach Chickpea Salad

Makes 3 servings


  • 1 cup dried chickpeas

  • 1/3 cup baby spinach

  • 3/4 cup cilantro

  • 1/3 cup red onion, diced

  • 2 tbsp lime juice

  • 1 tbsp extra virgin olive oil

  • 1 large garlic clove, mined

  • 1/2 tsp cumin

  • Salt and pepper to taste


  1. Soak chickpeas for 6-8 hours in a bowl of water. Drain and rinse beans.
  2. Bring a large pot of water to a boil, and add chickpeas. Reduce to medium heat and simmer for about an hour 
  3. Meanwhile, blend spinach and cilantro together in a food processor until fine. 
  4. Once chickpeas are done, combine chickpeas, spinach blend and onion in a large bowl.
  5. In a small bowl or measuring cup, stir together the lime juice, extra virgin olive oil, garlic, cumin, salt and pepper. 
  6. Mix the dressing in with the chickpea mixture. Serve after placing in fridge for about 15-30 minutes to let dressing soak in.
Nutrition: 199 calories, 7 grams fat, 11 grams protein, 2 grams sugar

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