Warm Chickpea Salad with Ginger
Elevate your salad game with this Warm Chickpea Salad with Ginger, a vibrant and nutritious dish packed with bold flavors and wholesome ingredients. Perfect as a light main course or a versatile side, this recipe features tender chickpeas coated in a fragrant mix of fresh ginger, garlic, and ground cumin, complemented by sautéed red bell peppers and red onions for a pop of color and sweetness. Wilted baby spinach lends a nutrient-rich boost, while a zesty dressing of lemon juice, soy sauce, and honey ties everything together with a tantalizing balance of tangy and savory notes. Ready in just 25 minutes, this quick and easy dish is seasoned to perfection and finished with optional fresh cilantro for a refreshing garnish. Ideal for busy weeknights or casual entertaining, this warm salad showcases simple, wholesome ingredients crafted into an irresistible flavor-packed dish. Keywords: warm chickpea salad, ginger salad recipes, easy weeknight meals, healthy salad ideas, quick vegetarian recipes.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (rinsed and drained)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 0.5 medium red onion (thinly sliced)
- 2 cups baby spinach
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon honey (or maple syrup for vegan)
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic, grated ginger, and ground cumin to the skillet. Sauté for about 1-2 minutes, until fragrant.
Stir in the diced red bell pepper and sliced red onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly.
Add the chickpeas to the skillet and cook for another 3-5 minutes, stirring to ensure the chickpeas warm through and are coated in the ginger and garlic mixture.
Meanwhile, in a small bowl, whisk together the lemon juice, soy sauce, honey, and the remaining tablespoon of olive oil. Adjust seasoning with salt and black pepper to taste.
Reduce the heat to low and add the baby spinach to the skillet. Stir gently until the spinach wilts, about 1-2 minutes.
Pour the prepared dressing over the chickpea mixture and toss to combine evenly.
Remove the skillet from heat and taste for seasoning, adjusting if necessary.
Transfer the warm chickpea salad to a serving dish and garnish with fresh cilantro, if desired.
Serve immediately as a light main course or alongside your favorite protein.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 36.8 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1863 mg | 40% | |
*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.
