Ingredients
Scale
- 2 cups fresh spinach
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1 red bell pepper, diced
- ¼ cup red onion, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Optional: Feta cheese or avocado for topping
Instructions
- Wash the spinach thoroughly and dry it using a salad spinner or paper towels.
- In a bowl, combine the spinach, chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion. Toss gently to mix.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended.
- Drizzle the dressing over the salad and gently toss until everything is coated evenly.
- Taste and adjust seasoning as needed, adding more lemon for brightness or salt for balance.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Mix the dressing well to avoid a greasy flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg