Chickpea and Spinach Salad

This Chickpea and Spinach Salad is a refreshing and nutritious Paleo Greek dish, packed with protein-rich chickpeas and vibrant spinach. Tossed in a tangy lemon-olive oil dressing, it’s perfect for a light meal or as a side dish.

Ingredients

• Canned chickpeas - 240 grams, drained and rinsed
• Fresh spinach - 100 grams, roughly chopped
• Cherry tomatoes - 150 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 50 grams, thinly sliced
• Bell pepper (any color) - 100 grams, diced
• Fresh parsley - 20 grams, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large bowl, combine the drained chickpeas, chopped spinach, halved cherry tomatoes, diced cucumber, sliced red onion, and diced bell pepper.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
4. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from chickpeas, supporting muscle health.
• Rich in vitamins and minerals from fresh vegetables, promoting overall wellness.

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