Warm Chickpea and Spinach Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty warm salad of chickpeas and spinach tossed in a tangy lemon-tahini dressing, blending earthy and bright flavors for a nutritious meal. This Greek recipe, ready in about 15 minutes, pairs canned chickpeas, fresh spinach leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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, packed fresh spinach leaves
• 2 tbsp olive oil
• 2 cloves, minced garlic cloves
• 3 tbsp tahini
• 2 tbsp, fresh lemon juice
• 2 tbsp water
• 1 tsp sea salt
• 1/2 tsp, freshly ground black pepper
• 1/2 tsp ground cumin

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Add 1 can (15 oz) drained and rinsed chickpeas to the skillet and cook for 5 minutes, stirring occasionally until warmed through.
3. Step 3: Stir in 4 cups fresh spinach leaves, 1 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp ground cumin. Cook for 2-3 minutes until spinach wilts but remains bright green.
4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, and 2 tbsp water until smooth and pourable. Toss the warm chickpeas and spinach with the lemon-tahini dressing just before serving.