Spinach And Chickpea Salad Recipes

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CHICKPEA SPINACH SALAD



Chickpea Spinach Salad image

Colorful vegan Mediterranean Chickpea Spinach Salad features carrots and Kalamata olives in a light dressing. Make it with only 6 ingredients in 15 minutes!

Provided by Amy Katz

Categories     Salad

Time 15m

Number Of Ingredients 7

1 can chickpeas ((15 ounces) rinsed and drained)
1 cup carrots (peeled and shredded)
1 cup baby spinach (roughly chopped (or substitute shredded lettuce))
¼ cup Kalamata olives (sliced)
2 Tablespoons olive oil
1 Tablespoon lemon juice
salt and pepper (to taste)

Steps:

  • Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
  • Mix the olive oil, lemon juice, and salt and pepper in a small bowl or jar to make the dressing.
  • Pour the dressing over and salad and toss well to coat.
  • Taste and adjust for salt and pepper, as needed. Serve.

Nutrition Facts : Calories 379 kcal, Carbohydrate 38 g, Protein 12 g, Fat 21 g, SaturatedFat 3 g, Sodium 949 mg, Fiber 13 g, Sugar 3 g, ServingSize 1 serving

CHICKPEAS WITH SPINACH (GREEK)



Chickpeas With Spinach (Greek) image

Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1 -2 lemon, juice of (to taste)

Steps:

  • In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
  • Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
  • Cover and simmer for about 18 minutes, stirring occasionally.
  • Add spinach and cook about 7 minutes longer, or until spinach is cooked.
  • Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

CHICKPEA AND SPINACH SALAD



Chickpea and Spinach Salad image

Chickpeas are packed with protein so this is a great salad for a light lunch. Serve with some toasted pita bread if desired. When pomegranates are in season, substitute 1 pomegranate for the tomato and add some of the pomegranate juice to the dressing.

Provided by Christine Cushing

Categories     beans,dairy-free,dinner,Healthy,lunch,No-Cook,quick and easy,salad,side,vegetables

Yield 6 servings

Number Of Ingredients 14

1 ½ cup cooked chickpeas (or 14-ounce can of chickpeas) (375 ml)
1 bunch spinach, washed, stems removed or use baby spinach (about 4 cups/1 litre)
1 small red onion, sliced (about 1 cup/250 ml)
1 tomato, cut in wedges, optional
Coarse salt and freshly cracked black pepper, to taste
1 large garlic clove, chopped
Coarse salt and freshly cracked black pepper, to taste
1 tsp ground coriander (5 ml)
pinch of cayenne
¼ cup mint (60 ml)
Juice of 1 lemon
1 tsp honey (5 ml)
1 Tbsp pomegranate molasses (15 ml)
¼ cup extra virgin olive oil (60 ml)

Steps:

  • Add the spinach, chickpeas, red onion and tomato to a large bowl. Toss with dressing to combine. Serve. Serves 4 to 6 depending on if served as a side or main.
  • With a mortar and pestle (or alternatively in a food processor), pound garlic, salt, pepper, coriander, cayenne and mint to a rough paste. Stir in the lemon juice, honey and pomegranate molasses. Drizzle in the olive oil. Stir to blend. Season the mixture with salt and pepper to taste.

BABY SPINACH AND CHICK PEA SALAD



Baby Spinach and Chick Pea Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 6

8 ounces baby spinach, 5 cups, chopped
1 can chick peas, drained
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, 3 turns of the bowl
Salt and pepper

Steps:

  • Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.

SPINACH AND CHICKPEA SALAD



Spinach and Chickpea Salad image

This is a tasty and healthy salad. You can use feta cheese (or whatever kind you like) in place of the goat cheese. Balsamic or blue cheese dressings go nicely with this.

Provided by Dominick and Amanda

Categories     Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 ounces fresh spinach, rinsed and dried
1 yellow bell pepper, diced
1 cucumber, sliced
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1 tomatoes, chopped
4 ounces goat cheese
1 avocado, sliced

Steps:

  • Combine all ingredients in a bowl and toss with your favorite salad dressing.

Nutrition Facts : Calories 238.7, Fat 11.7, SaturatedFat 4.8, Cholesterol 14.9, Sodium 354.2, Carbohydrate 26, Fiber 7.2, Sugar 2.2, Protein 10.4

CHICKPEA-AND-SPINACH SALAD



Chickpea-and-Spinach Salad image

Provided by Jonathan Reynolds

Categories     easy, salads and dressings

Time 1h

Yield 5 to 6 cups

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
4 cups chopped Spanish onion
2 teaspoons harissa sauce
1 1/2 tablespoons minced garlic
2 1/2 cups canned plum tomatoes, with juice, puréed in a food processor
1 1/4 teaspoons salt
2 cups chickpeas (fresh, not canned)
12 cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems)
Juice of 1 lemon

Steps:

  • Heat olive oil in a large, deep pot over medium-high heat. Add onion and cook until golden, 15 to 20 minutes. Add harissa and garlic and cook a few more minutes. Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes. Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.
  • Stir in spinach and cook until the spinach has released its liquid. Simmer until no longer soupy, about 5 minutes. Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 273 milligrams, Sugar 7 grams

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