Crispy Chickpea and Spinach Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-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

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.