Spinach Salad with Roasted Chickpeas and Lemon Garlic Dressing

Welcome back to Meatless Monday — yeah, on Tuesday again, but now you can plan ahead to next week! (That’s my story, and I’m sticking to it…) Up today: Spinach Salad with Roasted Chickpeas and Lemon Garlic Dressing.

The lemon garlic dressing I used here is super simple, with just a little bright lemony flavor to help the spring veggies pop and let the savory spice mix on the chickpeas shine through. (If you want in the future to jazz up this dressing for salads that don’t happen to contain spiced-up garbanzo beans, just add some oregano and a touch of basil to the mix for a lemony Greek type salad dressing.)

Be sure to browse through the Meatless Monday category for additional vegetarian main dish ideas, too.

Spinach Salad with Roasted Chickpeas and Lemon Garlic Dressing

Ingredients

– for the chickpeas

One 15 oz can of chickpeas, drained, rinsed, and patted dry
1.5 Tbsp olive oil
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp turmeric
1/4 tsp Kosher salt

– for the dressing

1/4 cup olive oil
2 Tbsp fresh lemon juice
1 clove garlic, chopped
Sea salt, to taste
Black pepper, to taste
Dash of cayenne

– for the salad

5 oz baby spinach
2 avocados, chopped
1 tomato, chopped
1 red bell pepper, chopped

Directions

Toss chickpeas with oil and spices to coat. Roast on a rimmed baking sheet at 400 degrees for 20-25 minutes or until crisped up and browned, then let cool. Note: You can also double the chickpeas to two cans and adjust seasonings accordingly, if desired. They’re excellent and a good filling source of protein for this meatless recipe, but I somehow only had one can in the house today!

Combine all dressing ingredients (I just ran mine quickly through a small food chopper). Place spinach in a large bowl.

Top the spinach with chopped avocado, tomato, pepper, and roasted chickpeas, then drizzle on dressing and toss to coat. Serves four.

Sometimes you just want to keep things simple…

… and this easy spring salad fits the bill! You can roast up your chickpeas the night before and keep them in a tightly covered container until ready to use to help this recipe come together quickly, but the finished salad itself is best consumed on the same day it’s made or it will start to get soggy.

You get a nice mix of flavors and textures here, but could definitely jazz this salad up with any additional veggies you happen to have handy — or add some sliced hard boiled egg for extra protein and bulk. (This Meatless Monday dinner salad recipe as written here is vegan, but vegetarian if you choose to add egg.)

Spinach Salad with Roasted Chickpeas and Lemon Garlic Dressing, printable recipe

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Spinach Salad with Roasted Chickpeas and Lemon Garlic Dressing

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Course dinner

Servings 4 bowls

Calories 450kcal

Author Rachel Singer

Ingredients

- for the chickpeas

• 1 can chickpeas, drained, rinsed, and patted dry
• 1.5 Tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• 1/4 tsp Kosher salt

- for the dressing

• 1/4 cup olive oil
• 2 Tbsp fresh lemon juice
• 1 clove garlic, chopped
• Sea salt, to taste
• Black pepper, to taste
• 1 dash cayenne

- for the salad

• 5 oz baby spinach
• 2 avocados, chopped
• 1 tomato, chopped
• 1 red bell pepper, chopped

Instructions

• Toss chickpeas with oil and spices to coat.
• Roast on a rimmed baking sheet at 400 degrees for 20-25 minutes or until crisped up and browned, then let cool.Note: You can also double the chickpeas to two cans and adjust seasonings accordingly, if desired. They're excellent and a good filling source of protein for this meatless recipe, but I somehow only had one can in the house today!
• Combine all dressing ingredients (I just ran mine quickly through a small food chopper).
• Place spinach in a large bowl.
• Top the spinach with chopped avocado, tomato, pepper, and roasted chickpeas, then drizzle on dressing and toss to coat.

Nutrition

Serving: 1bowl | Calories: 450kcal | Carbohydrates: 28g | Protein: 9g | Fat: 36g | Saturated Fat: 5g | Sodium: 630mg | Fiber: 13g | Sugar: 3g | Vitamin A: 4775IU | Vitamin C: 65.3mg | Calcium: 87mg | Iron: 3.4mg

If you enjoy Spinach Salad with Roasted Chickpeas and Lemon Garlic Dressing…

… you might also like:

Veggie Burrito Bowls with Pan-Roasted Corn

Mushroom, Kale, and White Bean Pasta

One Pot Curried Chickpeas with Spinach

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