Mediterranean Roasted Chickpea and Spinach Salad

February  2, 2017
0 Ratings
Photo by Kim Suddeath
  • Serves 2
Author Notes

This mediterranean-inspired salad combines spinach, roasted chickpeas, roasted red peppers, cucumbers, walnuts, and feta cheese. A delicious and simple balsamic vinaigrette is then drizzled atop for the final touch. —Kim Suddeath

What You'll Need
  • For the Roasted Chickpeas and Salad
  • 13.5 ounces can chickpeas, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon oil
  • 2 handfuls fresh baby spinach leaves
  • 1/2 cup sliced cucumber
  • 1/2 cup deli-sliced roasted red bell pepper
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons feta cheese
  • 2 tablespoons toasted walnuts
  • For the Balsamic Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch onion powder
  • 1 pinch dried oregano
  • 1 pinch dried minced garlic
  1. Preheat oven to 350 degrees Fahrenheit (F).
  2. Drain and rinse chickpeas, then spread them on a rimmed baking sheet. Add the spices (smoked paprika, coriander, cinnamon) and oil. Toss to combine.
  3. Roast chickpeas at 350 F for approximately 15-20 minutes, or until chickpeas are browned and crisp but not burnt. Set aside and allow chickpeas to cool.
  4. Meanwhile, toast walnuts over the stove top. Place them in a skillet over medium heat and toast until fragrant (takes only a few minutes). Let cool on a plate.
  5. To prepare the balsamic dressing, combine all ingredients in a small bowl and whisk to combine (you can also add dressing ingredients to a small jar with lid and shake to combine).
  6. To assemble the salad, place spinach leaves on a plate and top with roasted chickpeas, roasted red bell peppers, sliced cucumbers, sliced red onions, crumbled feta cheese, and toasted walnuts.
  7. Top with homemade balsamic dressing right before eating.

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