Wilted Spinach Salad with Chickpeas
Elevate your salad game with this vibrant Wilted Spinach Salad with Chickpeas, a warm and nutrient-packed dish that’s ready in just 15 minutes! Fresh baby spinach leaves are gently wilted in a garlicky olive oil infusion alongside tender chickpeas, adding a boost of plant-based protein to this simple yet satisfying recipe. A bright finish of zesty lemon juice and zest adds a refreshing tang, while thinly sliced red onions and a hint of red pepper flakes deliver depth and a slight kick of heat. Optional toasted almonds provide a delightful crunch, rounding out the flavors and textures. Perfect as a light main course or a hearty side, this warm spinach salad is both quick to make and brimming with wholesome ingredients. Whether you're searching for a gluten-free dinner option, a healthy Mediterranean-inspired meal, or a vegan-friendly dish, this recipe checks all the boxes for a weeknight must-try!
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Recipe Information
Ingredients
- 8 cups fresh baby spinach
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 lemon (zested and juiced)
- 1 small red onion (thinly sliced)
- 0.5 teaspoons crushed red pepper flakes
- 0.5 teaspoons sea salt
- 0.25 teaspoons ground black pepper
- 0.25 cup toasted almonds (optional, for garnish)
Instructions
Wash and dry the baby spinach and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and red onion to the skillet and sauté for 1-2 minutes, or until fragrant and the onion starts to soften.
Stir in the chickpeas, crushed red pepper flakes, sea salt, and ground black pepper. Cook for 2 minutes, stirring occasionally, until the chickpeas are heated through.
Add the spinach to the skillet and toss gently with tongs to coat it in the olive oil and spices. Cook for 1-2 minutes, or until the spinach is just wilted but still bright green.
Remove from heat and drizzle with the remaining tablespoon of olive oil, the lemon juice, and lemon zest. Toss to combine.
Transfer the wilted spinach salad to serving plates and garnish with toasted almonds, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 17.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1950 mg | 41% | |
*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.
