Roasted Chickpea Spinach Salad is light, healthy, vegetarian and gluten free! It packs a punch with a great combination of flavors and textures. Perfect as a complement to a main course dish, or on its own as a quick and easy lunch or dinner.
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I have this weird thing with salad…I love them, but I almost never make them at home. When I get inspired I buy all the stuff from the grocery store, and plan to cut everything up immediately so all I have to do is throw it together when it’s time to eat. And then I put off cutting it up, put off making the salad, and then use the ingredients in other recipes.
A couple of weeks ago I made Spicy Roasted Chickpeas. I usually eat them as a snack, but I realized it would be great to add them to a salad. And since I had spinach in the fridge, I took it as a sign to make my Roasted Chickpea Spinach Salad
So simple, yet so fabulously delicious! I love the contrast in texture and crunch that the chickpeas add. This Roasted Chickpea Spinach Salad is light, healthy, vegetarian, and gluten free.
MAKING THE PERFECT ROASTED CHICKPEA SPINACH SALAD
- Use baby spinach. I always have a bag in the fridge, and all it needs is a quick rinse. If you prefer, use green leaf lettuce or a wild green mix. You could use iceberg lettuce, but it has no nutritional value, and the darker greens have more color and flavor.
- After washing any greens, you need to dry them well so they don’t go limp. If I’m just using a small handful of greens I’ll dry them in a paper towel. For larger portions I use a Salad Spinner. Just a few pulls on the cord, and the greens are dry
- I add thinly sliced red onion, halved grape or cherry tomatoes, and chunks of avocado. I also add a little lemon zest on top. Just a little zest brightens up the Roasted Chickpea Spinach Salad, and adds a very nice tart bite.
- It takes about an hour from start to finish to make roasted chickpeas, so I make this Roasted Chickpea Spinach Salad when I’ve already got the chickpeas made. Other than that, the rest of the salad comes together in minutes
I only rarely ever have salad dressing in the house, because when I do I never use more than about 1/4 bottle. I thought about using the dressing I use for my Broccoli Salad, or even my Chuy’s Jalapeño Ranch Dip. Instead, I took the opportunity to make a new recipe, my Coconut Milk Ranch Dressing.
The dressing is the absolutely perfect finish for this Roasted Chickpea Spinach Salad. I normally under dress my salads, because dressings tend to be heavy. But Coconut Milk Ranch Dressing is not, so I go a little heavier. The dressing as-is is not vegan, but can be if you substitute vegan mayo for regular.
WHAT ELSE WORKS ON MY ROASTED CHICKPEA SPINACH SALAD?
- I planned to add a hard boiled egg, but every time I try to make them myself I destroy half the egg trying to remove the shells. And I had no store-bought eggs on hand
- Chicken or steak would be a very nice addition, and add more protein and bulk
- Bell peppers, raw zucchini, shredded carrots or other veggies would be great additions or substitutions to keep the Roasted Chickpea Spinach Salad vegan
I’ll eat Roasted Chickpea Spinach Salad as a light main course, or as a side salad to complement a meal. I’ve also had the salad along with a batch of my Old Bay Chicken Wings…because I needed to make something else to dip in the Coconut Milk Ranch Dressing.
SHOP THIS RECIPE
- 4 cups baby spinach, rinsed & dried
- 1/2 cup red onion, thinly sliced
- 15 cherry or grape tomatoes, halved
- 1/2 cup spicy roasted chickpeas
- 1 avocado, peeled, seeded and diced
- zest of 1 lemon
- 1 teaspoon fresh-cracked black pepper
- 1/2 cup coconut milk ranch dressing