Crispy Baked Chickpea and Spinach Salad with Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Mediterranean-inspired salad featuring roasted chickpeas and fresh spinach tossed in a creamy tahini lemon dressing. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 35 minutes blends extra virgin olive oil, smoked paprika, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp sea salt. Spread evenly on a baking sheet and roast for 25 minutes until crispy, shaking halfway through.
  2. Step 2: While chickpeas roast, prepare dressing by whisking 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 2 tbsp warm water in a small bowl until smooth and creamy; add more water if needed for drizzling consistency. Season with 1/4 tsp black pepper.
  3. Step 3: In a large bowl, combine 5 cups fresh baby spinach and 1 cup halved cherry tomatoes. Add the roasted chickpeas once cooled slightly and drizzle the tahini dressing over. Toss gently to coat and serve immediately.

Frequently asked questions

How long does Crispy Baked Chickpea and Spinach Salad with Tahini Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crispy Baked Chickpea and Spinach Salad with Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crispy Baked Chickpea and Spinach Salad with Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Baked Chickpea and Spinach Salad with Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Baked Chickpea and Spinach Salad with Tahini Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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