Warm Bean and Spinach Salad
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.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 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
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the drained chickpeas and cannellini beans to the skillet and cook for 3-4 minutes, stirring occasionally, until warmed through.
Reduce the heat to low and add the fresh baby spinach to the skillet. Stir gently until the spinach wilts, about 2-3 minutes.
Remove the skillet from heat and stir in the halved cherry tomatoes.
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.
Pour the dressing over the warm salad in the skillet and toss to combine.
Transfer the salad to a serving platter or individual plates. Top with crumbled feta cheese and toasted pine nuts, if desired.
Serve immediately while warm and enjoy!
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 29.0 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 822 mg | 63% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2960 mg | 63% | |
*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.
