Warm Bean and Spinach Salad

Nutriscore Rating: 74/100

Savor the wholesome goodness of this Warm Bean and Spinach Salad, a vibrant medley of nutrient-packed ingredients that comes together in just 25 minutes! Featuring protein-rich chickpeas and cannellini beans, fresh baby spinach, and juicy cherry tomatoes, this warm salad is elevated with a zesty homemade dressing of lemon juice, balsamic vinegar, and a hint of honey or maple syrup for a vegan-friendly twist. Aromatic sautéed onions and garlic create a flavorful base, while optional toppings like crumbled feta and toasted pine nuts add a delightful finishing touch. Perfect as a light lunch, hearty side dish, or satisfying vegan main course, this recipe is a quick, healthy, and irresistible way to enjoy your vegetables.

Recipe Information

• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic cloves
• 1 can (15 oz, drained and rinsed) canned chickpeas (garbanzo beans)
• 1 can (15 oz, drained and rinsed) canned cannellini beans
• 4 cups fresh baby spinach
• 1 cup (halved) cherry tomatoes
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey (or maple syrup for vegan option)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon (optional) red pepper flakes
• 0.5 cup (crumbled, optional) feta cheese
• 2 tablespoons (optional) toasted pine nuts

📝 Instructions

10 steps

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced onion to the skillet and sauté for 5 minutes, or until softened.

3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

4. Add the drained chickpeas and cannellini beans to the skillet and cook for 3-4 minutes, stirring occasionally, until warmed through.

5. Reduce the heat to low and add the fresh baby spinach to the skillet. Stir gently until the spinach wilts, about 2-3 minutes.

6. Remove the skillet from heat and stir in the halved cherry tomatoes.

7. In a small bowl, whisk together the lemon juice, balsamic vinegar, honey (or maple syrup for a vegan option), salt, black pepper, and red pepper flakes if using.

8. Pour the dressing over the warm salad in the skillet and toss to combine.

9. Transfer the salad to a serving platter or individual plates. Top with crumbled feta cheese and toasted pine nuts, if desired.

10. Serve immediately while warm and enjoy!

Nutrition Facts

1 serving (246.7g)

Calories		280
% Daily Value*
Total Fat		14.8 g	19%
	Saturated Fat	4.2 g	21%
	Polyunsaturated Fat	0.0 g
Cholesterol		17 mg	6%
Sodium		781 mg	34%
Total Carbohydrate		27.9 g	10%
	Dietary Fiber	6.9 g	25%
	Total Sugars	6.2 g
Protein		10.9 g	22%
Vitamin D		0.2 mcg	1%
Calcium		178 mg	14%
Iron		3.0 mg	16%
Potassium		523 mg	11%

*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.

Source of Calories

Fat: 531 cal (46.1%%)

Protein: 174 cal (15.1%%)

Carbs: 447 cal (38.8%%)