Crispy Chickpea and Spinach Salad

This Crispy Chickpea and Spinach Salad is a vibrant, nutritious dish that combines crunchy roasted chickpeas with fresh spinach for a satisfying meal. Drizzled with a zesty lemon-tahini dressing, it's perfect for a healthy dinner.

Ingredients

• Canned chickpeas - 1 can (400g), drained and rinsed
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh spinach - 150g, washed and dried
• Cherry tomatoes - 200g, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, thinly sliced
• Tahini - 2 tablespoons
• Lemon juice - 2 tablespoons
• Honey or maple syrup - 1 teaspoon (optional)
• Water - 1-2 tablespoons (for dressing consistency)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the drained chickpeas with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
3. Spread the seasoned chickpeas on a baking sheet and roast in the oven for 20-25 minutes, or until golden and crispy, shaking the pan halfway through.
4. While the chickpeas are roasting, prepare the salad by combining the fresh spinach, cherry tomatoes, cucumber, and red onion in a large bowl.
5. In a small bowl, whisk together tahini, lemon juice, honey (if using), and enough water to achieve a smooth dressing consistency.
6. Once the chickpeas are done, let them cool slightly before adding them to the salad.
7. Drizzle the tahini dressing over the salad, toss gently to combine, and serve immediately.

Nutrition

• Calories: 360
• Protein: 14 g
• Carbs: 42 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from chickpeas, promoting satiety.
• High in vitamins and antioxidants from fresh spinach and tomatoes.

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