Description
A vibrant and refreshing Chickpea Spinach Feta Salad with a zesty Lemon Vinaigrette, perfect for a quick and healthy meal!
Ingredients
Scale
- 5 oz / 140g fresh spinach, washed and roughly chopped
- 15 oz / 425g canned chickpeas, drained and rinsed
- 4 oz / 115g feta cheese, crumbled
- 1/2 cup / 75g red onion, thinly sliced
- 1/2 cup / 75g cherry tomatoes, halved
- 1/4 cup / 15g fresh parsley, chopped
- 1/4 cup / 15g fresh mint, chopped
- Lemon Vinaigrette:
- 1/4 cup / 60ml olive oil
- 3 tablespoons / 45ml fresh lemon juice
- 1 tablespoon / 15ml apple cider vinegar
- 1 teaspoon / 5ml honey
- 1 clove garlic, minced
- 1/2 teaspoon / 2.5ml dried oregano
- Salt and black pepper to taste
Instructions
- In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, honey, minced garlic, and dried oregano. Season with salt and black pepper to taste.
- In a large mixing bowl, combine the fresh spinach, chickpeas, feta cheese, red onion, cherry tomatoes, parsley, and mint.
- Pour the lemon vinaigrette over the salad ingredients and toss gently to coat evenly.
- Serve immediately or chill for later. Garnish with extra feta and a sprig of fresh mint if desired.
Notes
- Make Ahead: Prepare components separately and combine just before serving to keep the spinach fresh.
- Vegan Option: Omit feta cheese or use a vegan alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
