Chickpea and Spinach Salad
Serves: 6 - 4 ounce servings
  • 7 ounces fresh baby spinach leaves, chopped
  • 1 – 29 ounce can of chickpeas (garbanzos), drained and rinsed
  • 1 red bell pepper, seeded, ribs removed, and chopped - medium dice
  • 1½ Tablespoons finely chopped scallion (white and light green parts)
  • Juice of 1 lemon - about ¼ cup
  • ⅓ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  1. In a large bowl combine the spinach, chickpeas, bell pepper, and scallions.
  2. Whisk together the lemon juice, olive oil, salt, and pepper and pour over the chickpea/spinach mixture. Toss to evenly coat.
Adapted from Padma Lakshmi's Easy Chickpea Tapas
Nutrition Information
Serving size: 4 ounces, Calories: 250, Fat: 15g, Saturated fat: 2g, Unsaturated fat: 13g, Trans fat: 0g, Carbohydrates: 24g, Sugar: 2g, Sodium: 230mg, Fiber: 7g, Protein: 8g, Cholesterol: 0mg
Recipe by Queen of My Kitchen at