Lemon-Infused Chickpea and Spinach Salad with Tahini Dressing

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing vegan salad combining hearty chickpeas, fresh spinach, and a bright lemon-tahini dressing, ideal for an outdoor meal. This Middle Eastern-inspired salad recipe (vegan), ready in about 10 minutes, pairs canned chickpeas, drained and rinsed, baby spinach leaves, cherry tomatoes, halved 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 280 calories and feeds 3, 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.

Prep: 10 min Serves 3 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 1/2 cups canned chickpeas, drained and rinsed
4 cups baby spinach leaves
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
3 tbsp tahini
2 tbsp fresh lemon juice
3 tbsp water
1 small garlic clove, minced
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

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Instructions

Step 1: In a large salad bowl, combine 1 1/2 cups drained chickpeas, 4 cups baby spinach leaves, 1 cup halved cherry tomatoes, and 1/2 cup diced red bell pepper.
Step 2: In a separate small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 3 tbsp water, 1 minced small garlic clove, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and pourable.
Step 3: Drizzle 1 tbsp olive oil over the salad, then pour the tahini dressing on top. Toss gently to coat all ingredients evenly.
Step 4: Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving outdoors.