Cold Spinach and Chickpea Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A refreshing, nutrient-packed salad combining fresh spinach, hearty chickpeas, and a zesty citrus vinaigrette. This mediterranean-inspired mardi gras (vegan, gluten free) ready in about 10 minutes pairs fresh spinach leaves, medium, diced red bell pepper, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 4 cups fresh spinach leaves
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh parsley
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp orange juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 4 cups fresh spinach leaves, 1 can (15 oz) drained and rinsed chickpeas, 1 diced medium red bell pepper, 1/4 cup finely chopped red onion, and 2 tablespoons chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon orange juice, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well emulsified.
3. Step 3: Pour the citrus vinaigrette over the salad and toss gently until all ingredients are coated evenly.
4. Step 4: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.