CHICKPEA SPINACH SALAD
Colorful vegan Mediterranean Chickpea Spinach Salad features carrots and Kalamata olives in a light dressing. Make it with only 6 ingredients in 15 minutes!
Provided by Amy Katz
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
- Mix the olive oil, lemon juice, and salt and pepper in a small bowl or jar to make the dressing.
- Pour the dressing over and salad and toss well to coat.
- Taste and adjust for salt and pepper, as needed. Serve.
Nutrition Facts : Calories 379 kcal, Carbohydrate 38 g, Protein 12 g, Fat 21 g, SaturatedFat 3 g, Sodium 949 mg, Fiber 13 g, Sugar 3 g, ServingSize 1 serving
CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE
Steps:
- In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
- In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
Nutrition Facts : Calories 163 calorie, Fat 8.5 grams, SaturatedFat 0.9 grams, Cholesterol 0 milligrams, Sodium 147 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 5.4 grams
CHICKPEA-AND-SPINACH SALAD
Provided by Jonathan Reynolds
Categories easy, salads and dressings
Time 1h
Yield 5 to 6 cups
Number Of Ingredients 9
Steps:
- Heat olive oil in a large, deep pot over medium-high heat. Add onion and cook until golden, 15 to 20 minutes. Add harissa and garlic and cook a few more minutes. Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes. Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.
- Stir in spinach and cook until the spinach has released its liquid. Simmer until no longer soupy, about 5 minutes. Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 273 milligrams, Sugar 7 grams
CHICKPEA AND SPINACH SALAD
Chickpeas are packed with protein so this is a great salad for a light lunch. Serve with some toasted pita bread if desired. When pomegranates are in season, substitute 1 pomegranate for the tomato and add some of the pomegranate juice to the dressing.
Provided by Christine Cushing
Categories beans,dairy-free,dinner,Healthy,lunch,No-Cook,quick and easy,salad,side,vegetables
Yield 6 servings
Number Of Ingredients 14
Steps:
- Add the spinach, chickpeas, red onion and tomato to a large bowl. Toss with dressing to combine. Serve. Serves 4 to 6 depending on if served as a side or main.
- With a mortar and pestle (or alternatively in a food processor), pound garlic, salt, pepper, coriander, cayenne and mint to a rough paste. Stir in the lemon juice, honey and pomegranate molasses. Drizzle in the olive oil. Stir to blend. Season the mixture with salt and pepper to taste.
BABY SPINACH AND CHICK PEA SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.
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SPINACH CHICKPEA SALAD RECIPE – COOKIN' WITH MIMA
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Reviews 1Category SaladCuisine AmericanTotal Time 15 mins
- Cook the chickpeas in boiling water for 5 minutes on medium high heat. Rinse with cold water to cool. Drain and set aside.
- Lightly chop the spinach, dice the onion, minced the garlic and slice the tomatoes. If you don't have pre shredded carrots, you can shred one large carrot.
- Add in all the ingredients except for the spinach into a large bowl and pour over the dressing. Mix to coat the ingredients and then add in the spinach. Toss lightly with the spinach to coat well.
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