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In the world of salads, few dishes can match the vibrant appeal and nutritional benefits of a Crispy Chickpea Spinach Salad. This dish stands out not only for its delightful crunch and medley of flavors but also as a powerhouse of nutrients, making it an ideal choice for lunch, dinner, or a refreshing side dish. Whether you're a dedicated health enthusiast or simply looking to incorporate more plant-based meals into your diet, this salad is sure to satisfy your cravings while nourishing your body.

Crispy Chickpea Spinach Salad

Discover the vibrant flavors and nutritional goodness of a Crispy Chickpea Spinach Salad. Packed with protein-rich chickpeas and nutrient-dense spinach, this salad is a delightful and healthy option for any meal. The addition of fresh vegetables like cherry tomatoes, cucumbers, and zesty red onions enhances both taste and color. Drizzled with a homemade olive oil and tahini dressing, each bite is an irresistible mix of textures and flavors. Perfect as a light lunch, dinner, or refreshing side! Enjoy making it a staple in your kitchen.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh spinach leaves, roughly chopped

1 cup cherry tomatoes, halved

1 small red onion, thinly sliced

½ cucumber, diced

¼ cup feta cheese, crumbled (optional)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

Juice of 1 lemon

¼ cup tahini dressing (store-bought or homemade)

Instructions
 

Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Pat the rinsed chickpeas dry with a paper towel to remove excess moisture. Spread them out on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.

    Roast the Chickpeas: Place the baking sheet in the preheated oven and roast the chickpeas for about 25-30 minutes, or until they are golden brown and crispy. Make sure to shake the pan halfway through cooking for even crispiness.

      Assemble the Salad: While the chickpeas are roasting, prepare the salad base. In a large bowl, combine the chopped spinach, halved cherry tomatoes, diced cucumber, and sliced red onion. If using, add the crumbled feta cheese.

        Make the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil with the lemon juice and tahini dressing. Add salt and pepper to taste.

          Combine and Serve: Once the chickpeas are done roasting, allow them to cool for a few minutes, then add them to the salad bowl. Drizzle the dressing over the salad, tossing gently to combine all ingredients.

            Enjoy: Serve immediately and enjoy the delightful crunch of the chickpeas mixed with the freshness of the spinach and veggies!

              Prep Time: 10 mins | Total Time: 40 mins | Servings: 4