Mediterranean Roasted Chickpea And Spinach Salad Recipe

Name: Mediterranean Roasted Chickpea And Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Roasted Chickpeas and Salad; 13.5 ounces can chickpeas, drained and rinsed; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1 tablespoon oil; 2 handfuls fresh baby spinach leaves; 1/2 cup sliced cucumber; 1/2 cup deli-sliced roasted red bell pepper; 1/3 cup thinly sliced red onion; 2 tablespoons feta cheese; 2 tablespoons toasted walnuts; For the Balsamic Vinaigrette; 1/4 cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon honey; 1 pinch salt; 1 pinch black pepper; 1 pinch onion powder; 1 pinch dried oregano; 1 pinch dried minced garlic

Servings: persons

For the Roasted Chickpeas and Salad
13.5 ounces can chickpeas, drained and rinsed
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon oil
2 handfuls fresh baby spinach leaves
1/2 cup sliced cucumber
1/2 cup deli-sliced roasted red bell pepper
1/3 cup thinly sliced red onion
2 tablespoons feta cheese
2 tablespoons toasted walnuts
For the Balsamic Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1 pinch salt
1 pinch black pepper
1 pinch onion powder
1 pinch dried oregano
1 pinch dried minced garlic

1
Preheat oven to 350 degrees Fahrenheit (F).
2
Drain and rinse chickpeas, then spread them on a rimmed baking sheet. Add the spices (smoked paprika, coriander, cinnamon) and oil. Toss to combine.
3
Roast chickpeas at 350 F for approximately 15-20 minutes, or until chickpeas are browned and crisp but not burnt. Set aside and allow chickpeas to cool.
4
Meanwhile, toast walnuts over the stove top. Place them in a skillet over medium heat and toast until fragrant (takes only a few minutes). Let cool on a plate.
5
To prepare the balsamic dressing, combine all ingredients in a small bowl and whisk to combine (you can also add dressing ingredients to a small jar with lid and shake to combine).
6
To assemble the salad, place spinach leaves on a plate and top with roasted chickpeas, roasted red bell peppers, sliced cucumbers, sliced red onions, crumbled feta cheese, and toasted walnuts.
7
Top with homemade balsamic dressing right before eating.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the Roasted Chickpeas and Salad, 13.5 ounces can chickpeas, drained and rinsed, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, and more.

Yes, Mediterranean Roasted Chickpea And Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Roasted Chickpea And Spinach Salad

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