No-Cook Chickpea and Spinach Salad
A refreshing, no-cook salad combining canned chickpeas, fresh spinach, and a tangy lemon-tahini dressing for a protein-packed lunch. This mediterranean-inspired soups (vegetarian) ready in about 10 minutes pairs chopped spinach, lemon juice, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 and rinsed canned chickpeas
- 4 cups, chopped spinach
- 3 tbsp lemon juice
- 2 tbsp tahini
- 1 clove, minced garlic
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Step 1: In a large bowl, combine 15 oz drained and rinsed chickpeas, 4 cups chopped spinach, 1 minced garlic clove, 1/2 tsp salt, and 1 tbsp olive oil. Toss to coat.
- Step 2: In a small jar, whisk together 3 tbsp lemon juice, 2 tbsp tahini, and 1 tbsp olive oil until smooth. Pour the dressing over the salad and toss thoroughly to combine.
- Step 3: Let the salad sit for 10-15 minutes at room temperature to allow the flavors to meld. Serve chilled or at room temperature with a sprinkle of sesame seeds if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Cook Chickpea and Spinach Salad take to make?
Total time is about 10 minutes (10 min prep + 0 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 No-Cook 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 chopped spinach from drying out.
Can I substitute ingredients in No-Cook 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 No-Cook 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 No-Cook Chickpea and Spinach Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
