Go Back
The Crunchy Chickpea Spinach Fiesta is not merely a salad; it's a vibrant celebration of flavors and textures that brings together nutritious ingredients in a delightful and satisfying way. This dish is perfect for those seeking a wholesome lunch, a light dinner, or even a nutritious snack that doesn’t compromise on taste. Its star ingredients include crispy roasted chickpeas, fresh baby spinach, and a creamy tahini dressing, all of which work harmoniously to tantalize your taste buds and nourish your body.

Crispy Chickpea Spinach Salad

Discover a vibrant recipe for Crunchy Chickpea Spinach Fiesta, a delightful salad that combines healthy ingredients in a flavorful way. Featuring crispy roasted chickpeas, fresh baby spinach, and a creamy tahini dressing, this dish is perfect for lunch, dinner, or a nutritious snack. Optional avocado and feta add creaminess and depth to the flavor. Learn about the health benefits of each ingredient and follow a step-by-step guide to make this refreshing salad that’s as nourishing as it is satisfying.
Print Recipe Pin Recipe

Ingredients
  

For the Salad:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

6 cups fresh baby spinach

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, thinly sliced

1 avocado, sliced

1/4 cup feta cheese, crumbled (optional)

For the Dressing:

3 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon maple syrup

1 garlic clove, minced

Water (to thin)

Salt and pepper to taste

Instructions
 

Prepare the Chickpeas:

    - Preheat your oven to 400°F (200°C). In a mixing bowl, combine the rinsed chickpeas with olive oil, smoked paprika, garlic powder, and a generous pinch of salt and pepper. Stir until the chickpeas are evenly coated.

      - Transfer the chickpeas to a baking sheet lined with parchment paper. Spread them out in a single layer for even roasting. Bake in the preheated oven for 25-30 minutes, or until they are crispy and golden brown, shaking the pan halfway through cooking to ensure they roast evenly.

        Make the Dressing:

          - In a small bowl, combine tahini, fresh lemon juice, maple syrup, and the minced garlic. Season with salt and pepper to taste. Whisk the ingredients together until smooth.

            - To achieve your desired dressing consistency, gradually add water, one tablespoon at a time, until it reaches a pourable texture.

              Assemble the Salad:

                - In a large serving bowl, add the fresh baby spinach. Layer on the crispy roasted chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and avocado slices.

                  - Drizzle the prepared tahini dressing over the salad and gently toss everything together to ensure even coating.

                    Serve:

                      - If you choose to, finish with a sprinkle of crumbled feta cheese for an extra burst of flavor, and a light drizzle of olive oil for added richness. Serve the salad immediately for the best crunch and freshness.

                        Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings