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Spinach and Chickpea Salad
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5 from 1 vote

Crispy Roasted Spinach and Chickpea Salad

A tasty, healthy and satisfying spinach and chickpea salad with pita croutons and a creamy tahini dressing. 
Prep Time10 minutes
Cook Time20 minutes
Course: Salad
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 391kcal
Author: Helen

Equipment

Ingredients

Salad Ingredients:

  • ½ tbsp olive oil
  • 2 wholemeal pita breads
  • ½ cucumber seeds removed and cut into 1cm cubes
  • 4 cups washed baby spinach
  • 14 oz can of chickpeas drained and washed
  • 4 tbsp pecan nuts
  • ½ red onion finely chopped

Chickpea seasoning:

  • ½ tbsp olive oil
  • ¼ tsp salt
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper optional

Dressing:

  • ⅓ cup tahini
  • ½ tsp mustard
  • 2 tbsp olive oil
  • 2-3 tbsp water
  • 3 tbsp lemon juice approx 1.5 lemons
  • 1 tbsp maple syrup or honey
  • ¼ tsp garlic powder
  • Pinch salt to taste
Metric - US Customary

Instructions

  • Heat your oven to 400F (200C).
  • 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)
  • 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.
  • Roast the seasoned chickpeas on the top shelf of the oven for 20-30mins until their shells start to crisp up, turning them halfway.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  1. Damp chickpeas will not crisp up so make sure you dry them thoroughly before adding the olive oil and seasoning.

Nutrition

Calories: 391kcal | Carbohydrates: 25g | Protein: 10g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 292mg | Potassium: 330mg | Fiber: 7g | Sugar: 4g | Vitamin A: 210IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 3mg