High-Protein Chickpea and Spinach Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A fresh and vibrant salad combining protein-packed chickpeas and tender spinach leaves, tossed in a creamy lemon-tahini dressing for a nutritious boost. This Mediterranean-inspired high-protein recipe (vegetarian, gluten free), ready in about 15 minutes, pairs canned chickpeas, fresh baby spinach, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 cups, drained and rinsed canned chickpeas
• 5 cups fresh baby spinach
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/4 medium, thinly sliced red onion
• 3 tbsp tahini
• 3 tbsp lemon juice
• 2 tbsp water
• 2 tbsp olive oil
• 1, minced garlic clove
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin

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Instructions

1. Step 1: In a large salad bowl, combine 2 cups drained chickpeas, 5 cups fresh baby spinach, 1 cup halved cherry tomatoes, 1 medium diced cucumber, and 1/4 medium thinly sliced red onion.
2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp lemon juice, 2 tbsp water, 2 tbsp olive oil, 1 minced garlic clove, 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin until smooth and creamy.
3. Step 3: Pour the lemon-tahini dressing over the salad and toss gently until all ingredients are well coated. Serve immediately or chill for 15 minutes for flavors to meld.