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Spinach, Tomato and Chickpea Salad

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A fresh, nutritious salad made with baby spinach, chickpeas, and juicy tomatoes, tossed in a simple olive oil and lemon dressing. Quick, satisfying, and perfect as a side or light meal.

Ingredients

  • 4 cups fresh baby spinach
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes or chopped ripe tomatoes
  • 1/4 cup red onion, thinly sliced (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice or balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 garlic clove, minced
  • Optional: 1/2 cup chopped cucumber
  • Optional: 1/4 cup crumbled feta cheese
  • Optional: 2 tablespoons chopped fresh parsley or mint

Instructions

  1. In a large bowl, combine baby spinach, chickpeas, and tomatoes.
  2. Add red onion and any optional extras like cucumber, herbs, garlic, or feta.
  3. Drizzle with olive oil and lemon juice or balsamic vinegar.
  4. Season with salt and black pepper to taste.
  5. Toss gently until all ingredients are well coated in the dressing.
  6. Serve immediately or let sit for 10 minutes to allow flavors to blend.

Notes

  • Use cooked dried chickpeas for a firmer texture if preferred.
  • Store dressing separately if preparing in advance to keep spinach fresh.
  • Try adding quinoa or bulgur to make it more filling.
  • Top with seeds or nuts for crunch and extra nutrition.
  • Best enjoyed fresh, but can be stored in the fridge for up to 2 days.

Nutrition

Find it online: https://thefamilycooking.com/spinach-tomato-and-chickpea-salad/