Chickpea spinach salad
In search of a meal that is quick, delicious, and a feast for the eyes? Our easy chickpea spinach salad recipe is exactly what you need! We have combined a vibrant mix of chickpeas, edamame beans, and fresh spinach, tossed with crisp cucumber and creamy avocado. Everything is coated in a punchy balsamic-mustard vinaigrette and topped with a dollop of cottage cheese and a scattering of toasted almonds.
Ingredients
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2 cans
Chickpeas (480 g drained weight)
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300 g
Edamame beans, thawed
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120 g
Spinach
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1
Cucumber, sliced
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2
Avocados, pitted and sliced
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2 bunch
Dill, finely chopped (about 30 g)
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Vinaigrette
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10 g
Olive oil
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2 tbsp
Balsamic vinegars
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½ tsp
Dijon mustard
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½ tsp
Coarse salt
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Freshly ground black pepper
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Toppings
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40 g
Almonds, toasted and roughly chopped
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
If you have a bit of time, roast the chickpeas first to give them more of a crunch. Drain them well, spread them on a baking tray lined with baking paper, and roast in the oven at 200 °C for 25–30 minutes. Turn them once halfway through so they colour evenly. Before putting them in the oven, toss them lightly with olive oil and any seasonings you like.
FAQ: Questions about chickpea spinach salad
If questions come up while preparing chickpea spinach salad, we are here to help. You will find answers below, including storage and serving ideas.
Which vinegar works best for the vinaigrette?
Balsamic vinegar works well in this vinaigrette because its gentle sweetness and slightly thicker texture pair nicely with chickpeas and edamame. If you prefer a brighter, more tangy vinaigrette dressing, red wine vinegar or apple cider vinegar are good alternatives. White wine vinegar also works, but its acidity is cleaner and more pronounced, so using a little less helps keep the vinaigrette balanced rather than tasting overly sour.
How should I store leftover chickpea spinach salad?
Store leftover chickpea spinach salad in an airtight container in the fridge and use it within 24 hours. Because the salad contains avocado and spinach, it is best eaten sooner rather than later, as the texture softens and the greens release moisture over time.
What can I serve with my chickpea spinach salad?
Serve this chickpea spinach salad with bread on the side, such as flatbreads or a few slices of sourdough, or alongside roasted or grilled vegetables. It also works well as part of a spread of small plates, where everyone can help themselves.
Nutritional values per serving
Energy:
467 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 12.6 g |
| Protein | 21.7 % | 24.9 g |
| Fat | 57.2 % | 30.2 g |
| Carbohydrates | 21.1 % | 24.2 g |
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Enjoy a quick chickpea spinach salad
This stunning chickpea salad shows how you can prepare a delicious meal with simple ingredients. It comes together very quickly and with very little effort, just a bit of slicing and a brief whisk of the vinaigrette dressing. Once the prep work is done, the salad is arranged on a serving dish, drizzled with vinaigrette, and topped with cottage cheese and almonds. A fresh, satisfying salad that is ideal for busy weeknights when you are short on time.
A mix of hearty chickpeas and fresh, green veggies
Our salad combines the hearty bite of chickpeas with a mix of fresh, green vegetables. Nutty chickpeas are paired with edamame beans, which add a similar texture with a slightly sweeter note. Crisp cucumber and tender spinach add freshness and crunch, while plenty of fresh dill brings a light, anise-like flavour. Slices of ripe avocado provide a smooth, creamy contrast to the firmer beans.
Sharp and tangy balsamic-mustard vinaigrette
A quick whisk of olive oil, balsamic vinegar, and mustard gives this salad a clear, tangy flavour. The olive oil brings a smooth, rounded richness, while the vinegar adds a fresh acidity. Dijon mustard contributes a gentle heat, balanced by the syrupy sweetness of the balsamic. Once whisked together, the vinaigrette turns glossy and lightly sticky, making it easy to coat every vegetable evenly.
With creamy cottage cheese and crunchy almonds on top
For a final layer of indulgence, we have topped the salad with smooth cottage cheese, which almost melts into the vinaigrette and vegetables to create a soft, milky finish. This is paired with a handful of almonds that add a welcome crunch. By toasting them first, we intensify their natural oils and create a deeper sweetness that mirrors the nutty notes of edamame and chickpeas.
Ideal for easy lunches and relaxed dinners
Our chickpea salad is great as a make-ahead lunch; simply prep the ingredients in the morning and add the vinaigrette just before serving to keep everything crisp. The ingredients hold up very well, so it tastes just as fresh at your work desk as it does at home. For dinner, serve the salad alongside warm flatbreads, oven-roasted vegetables, or a simple side of rice or quinoa.
If you are looking for more salad inspiration, explore our other ideas. The beluga lentil salad combines toasted pistachios with tart pomegranate, while the tuna quinoa salad with eggs and tuna pasta salad offer a couple of different ways to enjoy tuna.
Try different add-ins and variations
We have a few ideas to help you put your own twist on this chickpea salad. One of the easiest ways to do that is by switching up the vegetables. Finely chopped tomatoes bring juicy tang, sweet red peppers lean into sweetness, and briny olives introduce a saltier note. Pickled red onions work particularly well, picking up on the tang already present in the vinaigrette.
You can also adjust the vinaigrette to taste. Keep the base of mustard, olive oil, and balsamic vinegar, then add from there. A drizzle of honey or maple syrup deepens the sweetness, a pinch of chilli flakes adds warmth, and a squeeze of lemon brightens everything up. If you use lemon, save the zest and scatter it over the salad just before serving.
Dill complements the vegetables, but other herbs work just as well. Parsley adds a peppery freshness, mint works nicely with the cucumber, and coriander brings a soft citrus note.
If you feel like exploring further, there is plenty more inspiration to draw from. Have a look at our high-protein, high-fibre recipes and high-fibre meals for everyday ideas. You can also dive a bit deeper with our guides to high-fibre vegetables, foods high in protein and fibre, and sources of protein for vegetarians, for more ways to mix things up.
