Roasted Chickpea Salad with Spinach and Lemon Dressing

If you’re looking for a salad that is hearty, nutritious, and bursting with fresh flavors, this Roasted Chickpea Salad with Spinach and Lemon Dressing is a perfect choice. It beautifully balances crispy roasted chickpeas with tender spinach leaves, all tied together with a bright, zesty lemon dressing. This salad is proof that healthy food doesn’t have to be boring—it can be satisfying, flavorful, and comforting all at once.

Inspired by Mediterranean flavors and modern healthy eating, this salad works wonderfully as a light lunch, a wholesome dinner side, or even a protein-packed meal prep option. The roasted chickpeas add crunch and warmth, while spinach brings freshness and nutrition, making every bite exciting and well-rounded.

Why I Love This Recipe

I love this recipe because it is:

• Simple yet flavorful – minimal ingredients, maximum taste
• Healthy and filling – packed with plant-based protein and fiber
• Versatile – perfect as a main dish or a side
• Meal-prep friendly – great for busy weekdays

Why This Is a Must-Try Dish

• Naturally vegan and gluten-free
• High in protein, iron, and fiber
• Quick to prepare with pantry staples
• Easily customizable with seasonal vegetables
• Ideal for weight management and clean eating

If you enjoy wholesome meals that don’t compromise on flavor, this salad is a must-try.

Preparation Time, Cooking Time & Servings

• Preparation Time: 10 minutes
• Cooking Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 4

Calories: ~280–320 calories per serving (approx.)

Course & Cuisine

• Course: Salad / Light Main
• Cuisine: Mediterranean / International

Ingredients

For the Roasted Chickpeas

• 2 cups cooked chickpeas (or 1½ cans, drained and rinsed)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and black pepper to taste

For the Salad

• 4 cups fresh baby spinach (washed and dried)
• ½ red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• ¼ cup cucumber, sliced
• 2 tablespoons toasted sunflower seeds or pumpkin seeds (optional)

For the Lemon Dressing

• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced
• Salt and black pepper to taste

Cooking Directions

• Roast the chickpeas until golden and crispy
• Prepare the fresh salad base
• Whisk together the lemon dressing
• Toss everything together and serve fresh

Step-by-Step Preparation Method

Step 1: Roast the Chickpeas

1. Preheat your oven to 200°C (400°F).
2. Pat chickpeas dry thoroughly with a kitchen towel.
3. Toss chickpeas with olive oil, paprika, cumin, garlic powder, salt, and pepper.
4. Spread them evenly on a baking tray lined with parchment paper.
5. Roast for 25–30 minutes, shaking the tray halfway, until crispy and golden.

Step 2: Prepare the Dressing

1. In a small bowl, whisk lemon juice, olive oil, honey (or maple syrup), garlic, salt, and pepper.
2. Taste and adjust seasoning as needed.

Step 3: Assemble the Salad

1. Add spinach, onion, tomatoes, cucumber, and seeds to a large salad bowl.
2. Add warm roasted chickpeas on top.

Step 4: Toss and Serve

1. Drizzle lemon dressing over the salad.
2. Toss gently to combine.
3. Serve immediately for best texture and flavor.

How to Serve

• Serve warm or at room temperature
• Enjoy as a standalone lunch or light dinner
• Pair with grilled vegetables, soup, or crusty bread
• Serve alongside roasted vegetables or grain bowls

Recipe Tips

• Dry chickpeas thoroughly to achieve maximum crispiness
• Use baby spinach for a more tender texture
• Add dressing just before serving to keep spinach fresh
• For extra crunch, add nuts right before serving

Variations

1. Protein Boost: Add grilled tofu, halloumi, or feta cheese
2. Grain Addition: Mix in cooked quinoa, bulgur, or couscous
3. Spicy Version: Add chili flakes or cayenne pepper
4. Creamy Twist: Drizzle tahini or yogurt-based dressing
5. Seasonal Veggies: Add roasted sweet potatoes, bell peppers, or zucchini

Freezing and Storage

Storage

• Store roasted chickpeas separately in an airtight container for 3–4 days
• Store salad greens and dressing separately in the refrigerator for 2–3 days

Freezing

• Freezing is not recommended for spinach or assembled salad
• Chickpeas can be frozen before roasting for up to 2 months

Special Equipment Needed

• Baking tray
• Parchment paper
• Mixing bowls
• Whisk
• Salad bowl

Conclusion

This Roasted Chickpea Salad with Spinach and Lemon Dressing is a perfect example of how simple ingredients can create a nourishing and delicious dish. Crispy chickpeas, fresh greens, and a bright lemon dressing come together to deliver a salad that’s satisfying, wholesome, and full of flavor. Whether you’re eating healthy, meal-prepping, or just craving something fresh and comforting, this recipe deserves a regular spot on your menu.