Crispy Chickpea and Spinach Salad
A crunchy and nutritious salad with baked chickpeas, fresh spinach, and a tahini-lime dressing for a creamy finish. This middle eastern-inspired salads (vegetarian, gluten-free) ready in about 55 minutes pairs (15 oz) drained chickpeas, spinach, medium diced 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 "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.
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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Chickpea and Spinach Salad take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Chickpea and Spinach Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) drained chickpeas from drying out.
Can I substitute ingredients in Crispy Chickpea and Spinach Salad?
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 Chickpea and Spinach Salad 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 Chickpea and Spinach Salad 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.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
