![- 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 2 tablespoons extra-virgin olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Sea salt and freshly ground black pepper to taste - 6 cups fresh baby spinach, meticulously washed and dried - 1/2 cup cherry tomatoes, halved for a pop of color - 1/4 red onion, paper-thin slices for a zesty crunch - 1 ripe avocado, diced into bite-sized pieces - 1/4 cup crumbled feta cheese (optional, for a tangy finish) - 2 tablespoons freshly squeezed lemon juice - Baking sheet - Mixing bowl - Measuring spoons Chickpeas are full of protein and fiber. They help keep you full and satisfied. A serving of chickpeas has about 120 calories. They also have healthy carbs and fats. Spinach is low in calories but rich in vitamins. It contains iron, which helps your blood. Together, chickpeas and spinach make a great meal for your health. First, preheat your oven to 400°F (200°C). This heat makes the chickpeas nice and crispy. Next, take a mixing bowl and add the drained and rinsed chickpeas. Pour in the olive oil, smoked paprika, garlic powder, and a good pinch of sea salt and pepper. Toss the chickpeas well. Each one should get a nice coat of spice. Now, spread the chickpeas in a single layer on a lightly greased baking sheet. This helps them roast evenly. Place them in the preheated oven for 25 to 30 minutes. Halfway through, shake the pan to ensure all sides get crispy. You want them to be golden brown and crunchy. While the chickpeas roast, it’s time to make the salad. In a large mixing bowl, add the fresh baby spinach, halved cherry tomatoes, thin slices of red onion, and diced avocado. This mix is not only colorful but also full of flavor. Once the chickpeas are done roasting, let them cool for a few minutes. Then, gently fold them into the salad. This adds a delightful crunch to each bite. To finish, drizzle the freshly squeezed lemon juice over the salad. Toss everything together lightly to mix the flavors. If you like, sprinkle crumbled feta cheese on top for a creamy touch. For the full recipe, check out the detailed instructions. To get crispy chickpeas, start by drying them well. Drain and rinse a can of chickpeas. Use a clean kitchen towel to pat them dry. The drier they are, the crispier they will become. When roasting, spread the chickpeas in a single layer on the baking sheet. This even spacing helps them cook well. Roast at 400°F (200°C) for 25-30 minutes. Shake the pan halfway through to ensure they roast evenly. Spice up your chickpeas with smoked paprika, garlic powder, or cumin. You can mix and match these spices for a unique taste. For the salad dressing, consider lemon juice or a light vinaigrette. These options brighten the flavors and add freshness. You can also add a dash of honey for sweetness. Serve your salad in a large, shallow bowl for a stunning look. You can also plate it individually for a personal touch. Garnish with extra crispy chickpeas on top. Add a lemon wedge on the side for color and freshness. This way, your salad looks as good as it tastes! {{image_4}} You can switch out spinach for other greens. Try kale, arugula, or mixed greens. Each green adds a unique taste. For a vegetarian or vegan twist, skip the feta cheese. You can use a vegan cheese or avocado for creaminess. This makes it plant-based and just as tasty. If you want to add protein, consider chicken or tofu. Grilled chicken can give a nice flavor. Tofu works well when marinated in soy sauce. You can also add beans for protein. Chickpeas already offer some, but black beans or kidney beans are great options. For a hearty salad, mix in cooked quinoa or farro. These grains add texture and make the meal more filling. Using seasonal veggies makes your salad fresh. In summer, add cucumbers and bell peppers. In winter, try roasted carrots or beets. Adjust the recipe based on what is in season. This keeps the salad vibrant and exciting. You can use the [Full Recipe] as a base and adapt it based on your favorite seasonal finds. To keep your salad fresh, store each component separately. Place the spinach, tomatoes, and avocado in a sealed container. This way, they stay crisp and tasty. The roasted chickpeas should go in a different container. Use an airtight jar to keep them crunchy. If you mix everything, the salad gets soggy fast. You can prepare most parts ahead of time. Roast the chickpeas a day before. They will stay good for a few days. Wash and dry the spinach, and cut the tomatoes and onion. Keep these in your fridge. Assemble the salad just before you plan to eat. This keeps it fresh and full of flavor. Store the roasted chickpeas for about four days. The other salad components can last about three days. If you see any signs of spoilage, like mushy spinach or brown avocado, it’s best to toss them out. Always check for freshness before you enjoy your salad. For the complete recipe, check out the [Full Recipe]. To make your chickpeas crispier, try these steps: - Dry them well: After rinsing, pat the chickpeas completely dry with a towel. - Use higher heat: Roast them at 425°F (220°C) for a crunchier texture. - Spread them out: Give them space on the baking sheet to ensure they don't steam. - Shake the pan: Halfway through roasting, shake the pan to help them cook evenly. These tips can help you achieve a perfect crunch every time. Yes, you can prep this salad ahead of time! Here’s how: - Store ingredients separately: Keep the chickpeas, spinach, and other veggies in different containers. - Mix just before serving: Combine everything right before you eat to maintain freshness and crispness. - Dressing on the side: Keep the lemon juice separate until serving to avoid sogginess. This way, you can enjoy a fresh salad even on busy days. For a low-carb salad, consider these swaps: - Use leafy greens: Try kale or arugula instead of spinach. - Skip the chickpeas: Replace them with grilled chicken or tofu for protein. - Add nuts: Use almonds or walnuts for crunch without the carbs. These changes can give you a tasty salad while keeping carbs low. For the full recipe, check out the Crispy Chickpeas & Spinach Salad. This blog post offered a simple chickpea salad recipe with amazing tips. You learned about ingredients, how to roast chickpeas, and ways to add flavor. Remember to store the leftovers correctly to keep them fresh. Feel free to customize your salad with seasonal veggies or protein options. I hope this inspires you to create a tasty meal that is both healthy and fun! Enjoy experimenting with flavors and sharing with friends!](https://recipetorch.com/wp-content/uploads/2025/05/e2a5d03c-43d2-4ae5-9aaa-6cdbaae4a0f8-250x250.webp)
Crispy Chickpeas and Spinach Salad
Elevate your salad game with this mouthwatering Crispy Chickpeas & Spinach Salad! Packed with nutritious ingredients like fresh spinach, cherry tomatoes, and creamy avocado, this dish is as delightful to look at as it is to eat. Follow our simple steps to roast chickpeas to crispy perfection, and don't forget the tangy feta for an extra burst of flavor. Click through to discover the full recipe and make this vibrant salad today!