Chickpea and Spinach Salad

  • serves 6
Christine Cushing
Christine Cushing

Chickpeas are packed with protein so this is a great salad for a light lunch. Serve with some toasted pita bread if desired. When pomegranates are in season, substitute 1 pomegranate for the tomato and add some of the pomegranate juice to the dressing.

30 Ratings
Directions for: Chickpea and Spinach Salad



1 ½ cup cooked chickpeas (or 14-ounce can of chickpeas) (375 ml)

1 bunch spinach, washed, stems removed or use baby spinach (about 4 cups/1 litre)

1 small red onion, sliced (about 1 cup/250 ml)

1 tomato, cut in wedges, optional

Coarse salt and freshly cracked black pepper, to taste


1 large garlic clove, chopped

Coarse salt and freshly cracked black pepper, to taste

1 tsp ground coriander (5 ml)

pinch of cayenne

¼ cup mint (60 ml)

Juice of 1 lemon

1 tsp honey (5 ml)

1 Tbsp pomegranate molasses (15 ml)

¼ cup extra virgin olive oil (60 ml)



1. Add the spinach, chickpeas, red onion and tomato to a large bowl. Toss with dressing to combine. Serve. Serves 4 to 6 depending on if served as a side or main.


1. With a mortar and pestle (or alternatively in a food processor), pound garlic, salt, pepper, coriander, cayenne and mint to a rough paste. Stir in the lemon juice, honey and pomegranate molasses. Drizzle in the olive oil. Stir to blend. Season the mixture with salt and pepper to taste.

See more: Vegetables, Salad, Dinner, No-Cook, Lunch, Beans, Side, Healthy, Quick and Easy, Dairy-Free


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