Crispy Chickpea and Spinach Salad

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A crunchy and nutritious salad with baked chickpeas, fresh spinach, and a tahini-lime dressing for a creamy finish. This Middle Eastern salad recipe (vegetarian, gluten-free), ready in about 55 minutes, pairs chickpeas, spinach, and red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 1 can (15 oz) drained chickpeas
• 4 cups spinach
• 1 medium diced red bell pepper
• 3 tbsp tahini
• 2 tbsp lime juice
• 2 cloves minced garlic
• 2 tbsp water
• 1/2 tsp salt
• 1/2 tsp paprika

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Toss 1 can (15 oz) chickpeas with 1/2 tsp salt, 1/2 tsp paprika, and 1 tbsp olive oil. Spread on a baking sheet and bake for 25-30 minutes until golden and crispy.
2. Step 2: In a large bowl, combine 4 cups spinach, 1 medium diced red bell pepper, and baked chickpeas. In a small bowl, whisk 3 tbsp tahini, 2 tbsp lime juice, 2 minced garlic cloves, and 2 tbsp water until smooth.
3. Step 3: Pour dressing over salad and toss until evenly coated. Taste and adjust seasoning with additional salt or lime if needed. Serve at room temperature.