Crispy Chickpea & Spinach Salad with Tahini-Lemon Drizzle

This Crispy Chickpea & Spinach Salad is a delightful medley of textures and flavors, perfect for a quick lunch or a light dinner. The chickpeas are roasted until golden and crunchy, adding a satisfying bite to the fresh spinach. The addition of a creamy tahini-lemon drizzle elevates this salad, giving it a bright and zesty flavor profile.

Not only is this dish packed with nutrients, but it also comes together easily and can be enjoyed warm or cold. Ideal for meal prep, it stays fresh and vibrant in the fridge, making it a fantastic option for busy weeknights!

Crispy Chickpea & Spinach Salad with Tahini-Lemon Drizzle

Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 300 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 6 cups fresh baby spinach
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup (for vegan option)
• Water to thin (if necessary)
• Sesame seeds for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 20-25 minutes, or until crispy and golden brown, tossing halfway through.
4. While the chickpeas are roasting, prepare the tahini-lemon drizzle by whisking together tahini, lemon juice, honey or maple syrup, and salt in a small bowl. Add water gradually until desired consistency is reached.
5. In a large serving bowl, combine the fresh spinach and the crispy chickpeas once they are out of the oven.
6. Drizzle the tahini-lemon sauce over the salad, tossing to combine. Garnish with sesame seeds if desired.
7. Serve immediately and enjoy!

Notes

Leftover chickpeas can be stored in an airtight container in the refrigerator for up to 3 days. Keep the tahini dressing separate until ready to serve for best texture.

For extra flavor, consider adding some sliced avocado or cherry tomatoes to the salad. If you want to spice things up, sprinkle some red pepper flakes over the chickpeas while roasting. The tahini-lemon drizzle can also be adjusted to your taste; feel free to add a bit of garlic or fresh herbs for an additional flavor boost.

Leftover salad can be stored in the refrigerator for up to 3 days. If you plan to store it, keep the dressing separate to maintain the crispness of the chickpeas and spinach.