Go Back
To make this crispy chickpeas and spinach salad, gather the following ingredients: - 1 can (15 oz) chickpeas, rinsed and drained - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 4 cups fresh spinach, washed and thoroughly dried - 1 cup cherry tomatoes, halved - ½ cucumber, diced - ¼ red onion, thinly sliced - 2 tablespoons fresh lemon juice - 1 tablespoon tahini - 1 tablespoon honey (or maple syrup for a vegan alternative) - 1 tablespoon water You can enhance your salad with these optional ingredients: - Feta cheese crumbles - Avocado slices - Nuts or seeds for extra crunch - Fresh herbs like parsley or cilantro - Red pepper flakes for heat To prepare your salad easily, use these tools: - Baking sheet lined with parchment paper - Mixing bowls for tossing ingredients - Whisk for making the dressing - Measuring spoons for accurate portions - Salad spinner for drying spinach - Knife and cutting board for chopping veggies This list ensures you have everything ready for a fresh and tasty dish. For complete cooking steps, check the Full Recipe. First, set your oven to 400°F (200°C). This heat is key for crispy chickpeas. Preheating ensures they cook evenly and become golden and crunchy. Next, grab a can of chickpeas. Rinse them well and drain them. Use paper towels to pat them dry. This step is important; it helps them crisp up. In a bowl, mix the chickpeas with olive oil, smoked paprika, garlic powder, and salt. Toss them until they are well-coated with the seasoning. This mix will enhance their flavor. Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Bake them in the preheated oven for 25 to 30 minutes. Stir them halfway through. This promotes even cooking and browning. You want them crispy and golden brown. While the chickpeas bake, it’s time to make the dressing. In a small bowl, whisk together fresh lemon juice, tahini, honey (or maple syrup), and water. Keep whisking until the dressing is smooth. If it feels too thick, add a bit more water. A small pinch of salt will enhance the taste. In a large mixing bowl, combine fresh spinach, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle the dressing over the salad. Toss gently to coat all the veggies well. This creates a fresh and vibrant mix. Once the chickpeas are done, let them cool for two minutes. Add the warm, crispy chickpeas to your salad. Toss everything together. The warmth of the chickpeas will slightly wilt the spinach, making it even tastier. Enjoy your crispy chickpeas and spinach salad fresh. For a full recipe, refer to the sections above. To get crispy chickpeas, start with dry beans. After rinsing, pat them with paper towels. Moisture makes them soggy. Add olive oil and spices in a bowl. Make sure they are well-coated. Spread them on a baking sheet in one layer. Stir them halfway through baking. This helps them brown evenly. Bake at 400°F (200°C) for 25 to 30 minutes. Keep an eye on them to avoid burning. Use fresh spinach for the best flavor. Wash and dry the leaves well. Wet leaves can make your salad soggy. Cut cherry tomatoes in half for easy bites. Dice cucumber for crunch. Thinly slice red onion for a mild taste. Mix all veggies in a large bowl. When adding the dressing, do it gently. This keeps your salad fresh and bright. Want to kick up the flavor? Try adding feta or goat cheese. Nuts like almonds or walnuts add crunch. Fresh herbs like basil or mint give a nice twist. You can also add a splash of balsamic vinegar for tang. For spice lovers, a pinch of red pepper flakes works wonders. These simple changes can transform the dish. Check out the Full Recipe for more ideas! {{image_4}} You can easily make the dressing vegan. Instead of honey, use maple syrup. This keeps your dressing sweet and plant-based. If you can’t find tahini, try almond butter or sunflower seed butter. Both give great flavor. Mix these options with lemon juice and water for a smooth dressing. Feel free to add your favorite veggies. Bell peppers, carrots, or radishes work great. You can also toss in some protein. Grilled tofu or chickpea salad adds extra nutrients. This makes the salad more filling and tasty. Try different combinations to find your favorite mix! Want to add more flavor? Try adding cumin, cayenne, or Italian herbs to the chickpeas. A pinch of chili powder gives a nice kick. For a fresh twist, add herbs like basil or parsley to the salad. These spices and herbs can make your dish pop with new flavors. To keep your crispy chickpeas and spinach salad fresh, store it in an airtight container. The salad stays tasty for up to two days. However, the chickpeas may lose some crunch. To help with this, keep the dressing separate until you are ready to eat. This way, the spinach stays fresh and crisp. For leftover chickpeas, transfer them to a clean, dry container. Store them in the fridge for up to four days. Ensure they are completely cool before sealing. If they feel moist, pat them dry with a paper towel. This helps keep them crispy for your next meal. To reheat chickpeas, preheat your oven to 375°F (190°C). Spread the chickpeas on a baking sheet. Bake for about 10 minutes, or until they become crispy again. This method brings back their delightful crunch. Avoid using the microwave, as it can make them soggy. For a quick fix, you can also pan-fry them in a skillet for a few minutes. To make chickpeas crispy, you need to dry them first. Rinse and drain one can of chickpeas. Then, pat them dry with a paper towel. The drier the chickpeas, the crispier they will get. Toss them with olive oil and your favorite spices. Bake them at 400°F for 25-30 minutes. Stir them halfway through to ensure even cooking. Yes, you can prepare the salad ahead of time. However, keep the chickpeas separate until you're ready to serve. If you mix them in too early, they may lose their crispness. You can store the salad in the fridge for up to a day, but the best flavor comes when fresh. If you don't have tahini, you can use peanut butter or sunflower seed butter. Both give a nice, creamy texture. Plain yogurt is another option for a lighter dressing. You can even use a bit of mashed avocado for creaminess, but it will change the flavor. This salad lasts about one day in the fridge. After that, the spinach may wilt, and the flavors may fade. Keep the dressing separate to maintain freshness. Store any leftover chickpeas in an airtight container. They can last up to three days. Yes, you can use canned chickpeas without baking. They will be soft and not crispy. If you prefer a crunchy texture, baking is the best option. For a quick salad, just rinse and drain them, then toss them in. You’ll still enjoy a tasty dish, but it will lack that delightful crunch. For the full recipe, check out the details above! This blog post covered how to make a tasty crispy chickpeas and spinach salad. We explored necessary ingredients and tools. I provided step-by-step instructions for making the salad, adding tips for extra crispiness. We also looked at flavorful variations and storage tips. Try this salad for a fresh, healthy meal. With these steps, you’ll create a dish everyone will enjoy! Happy cooking!

Crispy Chickpeas and Spinach Salad

Savor the amazing flavors of crispy chickpeas and fresh spinach with this delightful salad recipe! Perfectly seasoned chickpeas add a satisfying crunch, while a zesty dressing brings everything together. Ready in just 40 minutes, this dish is not only nutritious but also a feast for the senses. Click to explore this easy recipe and elevate your mealtime with a delicious mix of textures and tastes that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

4 cups fresh spinach, washed and thoroughly dried

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ red onion, thinly sliced

2 tablespoons fresh lemon juice

1 tablespoon tahini

1 tablespoon honey (or maple syrup for a vegan alternative)

1 tablespoon water

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's at the right temperature for the chickpeas.

    Prepare the Chickpeas: Take the chickpeas and pat them dry with paper towels to remove any excess moisture. In a mixing bowl, combine the chickpeas with olive oil, smoked paprika, garlic powder, and a generous pinch of salt and pepper. Toss until the chickpeas are evenly coated with the seasoning.

      Bake the Chickpeas: Spread the seasoned chickpeas out in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until they turn crispy and golden brown. Be sure to stir them halfway through to promote even cooking and browning.

        Make the Dressing: While the chickpeas are baking, prepare the dressing. In a small bowl, whisk together the fresh lemon juice, tahini, honey (or maple syrup), and water until you achieve a smooth consistency. If the dressing is too thick, add a little more water until you reach your desired texture. Season with a small pinch of salt to taste.

          Assemble the Salad: In a large mixing bowl, combine the fresh spinach, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle the prepared dressing over the salad mixture and toss gently to ensure all the vegetables are well-coated with the dressing.

            Add the Chickpeas: Once the chickpeas are through baking, allow them to cool for about two minutes. Add the warm, crispy chickpeas to the salad and give everything a final toss to mix. The warmth of the chickpeas will lightly wilt the spinach, enhancing the dish.

              Serve: Divide the salad into individual serving bowls or plates. Enjoy your crispy chickpeas & spinach delight while it’s fresh, and the chickpeas remain warm and inviting.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4