Chickpea and Spinach Salad
Basic Information
- Servings: 4
- Serving Size: 1 plate (1.5 cups)
- Difficulty: 2
- Budget: 2
- Prep Time: 15
- Cook Time: 0
- Total Time: 15
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion option)
- Rastafarian Ital
Equipment
- - Large bowl
Ingredients
- 2 cups canned chickpeas, rinsed and drained
- 4 cups fresh spinach
- 1 onion , chopped (optional for Jain)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- - Salt and pepper to taste
Directions
- - In a large bowl, toss chickpeas, spinach, onion (if using), olive oil, lemon juice, salt, and pepper.
- - Serve 1.5 cups per portion fresh.
Storage
Refrigerate components separately for up to 3 days. Assemble before serving.
Nutrition
- Calories: 220
- Protein: 10g
- Fat: 10g
- Carbs: 24g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A