Spiced Chickpea Spinach Salad
A colorful, protein-rich spinach salad with crispy spiced chickpeas, fresh cherry tomatoes, and a bright sherry vinaigrette. Quick, healthy, and satisfying, perfect for everyday meals or meal prep.
Equipment
- 1 large nonstick frying pan
- 1 sieve or colander
- 1 small mixing bowl
- 1 whisk
- 1 Large salad bowl
- 1 knife
- 1 cutting board
Ingredients
For the Salad:
- 400 g canned chickpeas drained
- 100 g fresh spinach
- 2 shallots
- 10 cherry tomatoes
- 2.3 g sweet smoked Spanish paprika ≈1 tsp
- 1.25 g ground cumin ≈1/2 tsp
- 15 ml extra virgin olive oil ≈1 tbsp
- Pinch sea salt
- Dash black pepper
For the Sherry Vinaigrette:
- 30 ml extra virgin olive oil ≈2 tbsp
- 8 ml sherry vinegar ≈1/2 tbsp
- 1 clove garlic
- 4 g finely chopped fresh parsley ≈1 tbsp
- Pinch sea salt
- Dash black pepper
Instructions
- Prepare the Chickpeas for Roasting: Drain the canned chickpeas into a sieve or colander. Rinse them thoroughly under cold running water to remove excess sodium and any canning liquid. Shake off as much water as possible, then gently pat them dry with a clean kitchen towel or paper towel. Dry chickpeas roast more evenly and develop a satisfying crisp texture.
- Heat the Pan for Spicing: Place a large nonstick frying pan over medium heat. Allow it to warm for a minute or two until evenly heated. Using a hot pan ensures the chickpeas sizzle immediately when added, helping them achieve a light roasted crunch.
- Roast the Chickpeas with Spices: Add the drained chickpeas to the hot pan, spreading them as evenly as possible in a single layer. Let them toast gently for a minute, stirring occasionally. After about 4 minutes, drizzle in 1 tablespoon of extra virgin olive oil. Sprinkle 1 teaspoon of sweet smoked Spanish paprika and 1/2 teaspoon of ground cumin over the chickpeas. Season lightly with a pinch of sea salt and a dash of black pepper. Stir well to coat all chickpeas evenly. Roast for another 2–3 minutes until fragrant and lightly golden. Remove from heat and let the chickpeas cool slightly.
- Prepare the Sherry Vinaigrette: While the chickpeas cool, prepare the dressing. In a small mixing bowl, pour 2 tablespoons of extra virgin olive oil and 1/2 tablespoon of sherry vinegar. Peel and finely grate 1 clove of garlic into the bowl. Add 1 tablespoon of freshly chopped parsley, a pinch of sea salt, and a dash of black pepper. Whisk thoroughly until fully emulsified. Set aside to allow the flavors to meld while assembling the salad.
- Wash and Chop the Spinach: Take 2 cups of fresh spinach and wash thoroughly under cold water. Pat dry using a kitchen towel or salad spinner. Remove thick stems if desired. Roughly chop the spinach into bite-sized pieces and transfer into a large salad bowl. This forms the fresh, nutrient-rich base of the salad.
- Slice the Shallots and Tomatoes: Thinly slice 2 shallots into delicate rings and cut 10 cherry tomatoes in half. Add both into the bowl with the chopped spinach. Lightly season with a pinch of sea salt and a dash of black pepper to enhance natural flavors.
- Combine the Chickpeas and Vegetables: Once the spiced chickpeas have cooled, add them to the salad bowl with the spinach, shallots, and tomatoes. Gently toss using salad tongs or two large spoons to ensure even distribution without breaking the chickpeas. This maintains the salad’s light, airy texture.
- Dress the Salad with Vinaigrette: Drizzle the prepared sherry vinaigrette over the salad. Start with a small amount, toss lightly, taste, and add more if needed. Toss gently until all ingredients are evenly coated, ensuring each bite has a balanced mix of flavors.
- Serve and Enjoy: Transfer the salad to a large serving dish or leave it in the mixing bowl. Serve immediately at room temperature or refrigerate for 20–30 minutes for a chilled version. The salad maintains its freshness and crunch, making it perfect for lunch, dinner, or meal prep. Enjoy the combination of crisp spinach, flavorful chickpeas, and zesty vinaigrette.
Notes
- For crispier chickpeas, make sure they are thoroughly patted dry before roasting.
- Sweet smoked Spanish paprika adds a subtle, smoky depth; feel free to adjust the amount to taste.
- Use fresh, tender spinach for a bright, light salad; baby spinach works perfectly.
- Rinse canned chickpeas well to reduce excess sodium.
- The salad is versatile: you can add cucumber, avocado, or roasted bell peppers for extra texture and flavor.
