A Different Spinach Salad
Elevate your salad game with "A Different Spinach Salad," a vibrant medley of fresh flavors and satisfying textures that will give your usual greens a delicious twist. This recipe starts with a base of tender baby spinach, accented by the earthy crunch of roasted spiced chickpeas, toasty pecans, and creamy crumbled goat cheese. Thinly sliced red onion adds a zesty bite, while a luscious lemon-tahini dressing brings everything together with its tangy, nutty sweetness. Ready in just 25 minutes, this nutrient-packed dish is perfect as a light lunch, an eye-catching side, or even a vegetarian main. With its unique blend of ingredients and bold flavors, this salad is sure to stand out at your next meal. Keywords: spinach salad, roasted chickpeas, lemon-tahini dressing, healthy salad recipe, vegetarian lunch ideas.
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Recipe Information
Ingredients
- 6 cups baby spinach
- 1 can canned chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons garlic powder
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 0.5 cups goat cheese, crumbled
- 0.25 cups red onion, thinly sliced
- 0.25 cups toasted pecans, roughly chopped
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon honey
- 2 tablespoons water
Instructions
Preheat your oven to 400°F (200°C).
Pat the drained chickpeas dry with paper towels to remove excess moisture.
In a mixing bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 15 minutes, shaking the pan halfway through, until crispy and golden-brown.
While the chickpeas roast, prepare the dressing. In a small bowl or jar, whisk together the lemon juice, tahini, honey, water, and the remaining 1 tablespoon of olive oil until smooth and creamy.
In a large salad bowl, combine the baby spinach, red onion slices, toasted pecans, and crumbled goat cheese.
Once the chickpeas have cooled slightly, add them to the salad.
Pour the lemon-tahini dressing over the salad and toss gently to coat evenly.
Serve immediately and enjoy your 'Different Spinach Salad'!
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1756 mg | 76% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 31.4 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2932 mg | 226% | |
| Iron | 10735.9 mg | 59644% | |
| Potassium | 1807 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
