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Spinach and Chickpea Salad

Spinach & Chickpea Salad

  • Author: Helen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


A tasty, healthy and satisfying spinach and chickpea salad with pita croutons and a creamy tahini dressing. 

Serves 4.  Use the scaling buttons below to double or triple the quantity.



Salad Ingredients:

  • 1/2 tbsp olive oil
  • 2 wholemeal pita breads
  • 1/2 cucumber - seeds removed and cut into 1cm cubes
  • 120g washed baby spinach
  • 1 400g can or 14oz can of chickpeas - drained and washed (drained weight 250g or 9oz).
  • 4 tbsp pecan nuts
  • 1/2 red onion finely chopped

Chickpea seasoning:

  • 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)


  • 80ml (or 1/3 cup) tahini
  • 1/2 tsp mustard 
  • 2 tbsp olive oil 
  • 2-3 tbsp water 
  • 3 tbsp lemon juice (approx 1.5 lemons)
  • 1 tbsp maple syrup or honey
  • 1/4 tsp garlic powder
  • Pinch of salt to taste


  1. Heat your oven to 200C or 400F.
  2. Wash the chickpeas and gently dry them with a clean tea towel. Make sure they are as dry as possible before you roast them. (note 1)
  3. Place the chickpeas into a baking dish that is large enough to hold them in a single layer, add the olive oil, salt, smoked paprika, and cayenne pepper and mix with your hands until the seasoning is incorporated.
  4. Roast the seasoned chickpeas on the top shelf of the oven for 20-30mins until their shells start to crisp up, turning them halfway.
  5. Meanwhile, mix the dressing ingredients in the small jug or bowl and set aside. The dressing should be thick but pourable. Add the water 1 tbsp at a time until it reaches the right consistency.
  6. Place a frying pan on a high heat and toast the pecans for a few minutes. Remove them from the heat when they start to brown and set them aside.
  7. Place the pita breads into the toaster until they are lightly toasted. Then cut them into 2cm squares and place them in a frying pan on a high heat and add the olive oil. Add the pita breads and cook them for a few minutes until they are brown and crispy, making sure you toss them to ensure both sides are done. 
  8. Place the cucumber, baby spinach and red onion in a salad bowl. Add the roasted chickpeas, pita croutons and roughly chopped pecans then pour on the dressing, toss everything together and serve immediately. 


  1. Damp chickpeas will not crisp up so make sure you dry them thoroughly before adding the olive oil and seasoning.
  • Category: Salad
  • Cuisine: Western


  • Serving Size: 1
  • Calories: 464
  • Sugar: 5.7g
  • Sodium: 641.4mg
  • Fat: 28.9g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 23.4g
  • Trans Fat: 0g
  • Carbohydrates: 44.6g
  • Fiber: 9.2g
  • Protein: 13.5g
  • Cholesterol: 0mg

Keywords: spinach and chickpea salad