Spinach chickpea salad
By: Agi Kaja
This spinach chickpea salad is ready in 5 minutes - ideal for a light summer meal.
Spinach chickpea salad
Vibrant Spinach & Chickpea Salad: The Ultimate Non-UPF Power Lunch. This fresh spinach chickpea salad is ready in 5 minutes - ideal for a light summer meal.
Forget those wilted supermarket salad pots swimming in industrial dressings and preservatives. Our Spinach & Chickpea Salad is a masterclass in nutritional density, designed to fuel your afternoon without the mid-session slump. By reaching into your clean-label pantry for dry or jarred organic chickpeas, you’re building a meal that is strictly Non-UPF and packed with the plant-based protein and iron your body craves.
Ingredients
-
tinned chickpea (drained)
- fresh baby spinach 1 small pack
- 1 red onion (thinly sliced or chopped)
- cucumber 1 medium size
- extra virgin olive oil
- 1 lemon (juiced)
- sea salt for taste
- freshly ground black pepper for taste
-
agave 1 tsp
-
ground cumin 1 tsp
-
vinegar 1 tbsp
Directions
- In a large bowl add spinach, chopped onion, chopped cucumber, salt, olive oil, lemon juice, pepper, cumin, agave and mix.
- Serve half of it on each plate.
- Top each place with half portion of the chickpea.
- Tip: Top it with some fresh herbs of your choice: some coriander, parsley, basil, or dill.
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