![To make this Crispy Chickpeas and Spinach Salad, gather these fresh ingredients: - 1 can (15 oz) chickpeas, rinsed and drained - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 4 cups fresh spinach, washed and dried - 1 cup cherry tomatoes, halved - ½ cucumber, diced - ¼ red onion, thinly sliced - 2 tablespoons lemon juice - 1 tablespoon tahini - 1 tablespoon honey (or maple syrup for a vegan option) - 1 tablespoon water You can switch some ingredients if needed: - Use dried chickpeas instead of canned. Just cook them first. - Swap olive oil for avocado oil for a different flavor. - Try smoked salt if you want a smoky taste without paprika. - For a different green, replace spinach with kale or arugula. - Use any nut butter instead of tahini for the dressing. To make this salad, you will need: - A baking sheet for the chickpeas - A large mixing bowl for the salad - A small bowl for mixing the dressing - A whisk or fork to mix the dressing - Measuring spoons for accurate portions - A paper towel to dry the chickpeas You can find the full recipe to guide you through each step. Start by gathering all your ingredients. You need chickpeas, spinach, olive oil, and spices. Rinse and drain the chickpeas well. Use a paper towel to pat them dry. This step helps them get crispy. Next, wash and dry your spinach. Cut the cherry tomatoes in half. Dice the cucumber and slice the red onion. Set everything aside for later. Preheat your oven to 400°F (200°C). This temperature helps the chickpeas get extra crispy. In a bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure they are coated evenly. Spread the chickpeas on a baking sheet. Bake them for 25 to 30 minutes. Stir them halfway through to cook evenly. They should be golden brown and crunchy when done. While the chickpeas bake, prepare the dressing. In a small bowl, mix lemon juice, tahini, honey, and water. Whisk until smooth. If it’s too thick, add more water. In a large bowl, combine the spinach, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad. Toss gently to coat everything well. Once the chickpeas are ready, let them cool for a few minutes. Add them to the salad and toss again. Serve this delicious dish warm for the best flavor. For the full recipe, check out Crispy Chickpeas & Spinach Delight. To get crispy chickpeas, start by drying them. Use a paper towel to remove all moisture. This step is key. The drier the chickpeas, the crispier they will get. Toss them with olive oil and spices. I love using smoked paprika and garlic powder. Spread them on a baking sheet in a single layer. Bake at 400°F for 25-30 minutes. Stir halfway to ensure they cook evenly. Keep an eye on them. You want them golden brown and crunchy. For a great dressing, mix lemon juice, tahini, honey, and water. Whisk until smooth. If it’s too thick, add a bit more water. Don't forget to season with salt. This dressing adds bright flavor to the salad. You can also add herbs like parsley or dill for extra taste. If you want a kick, try adding a pinch of cayenne pepper. Serve this salad right away for the best texture. The warm chickpeas add a nice crunch. You can add more toppings, like feta cheese or avocado. This salad also pairs well with grilled chicken or shrimp. If you want a heartier meal, serve it with quinoa or brown rice. For a fun touch, use different colored cherry tomatoes. They make the salad look beautiful. Find the full recipe to explore more tasty ideas! {{image_2}} You can easily boost the protein in this salad. Try adding grilled chicken or shrimp for extra flavor. For a vegetarian option, add hard-boiled eggs or feta cheese. These additions make the salad heartier and more filling. Just remember to adjust the dressing if needed. This salad is naturally vegetarian and can be made vegan. Use maple syrup instead of honey for the dressing. You can skip the cheese or choose a plant-based cheese to keep it vegan. These small swaps let everyone enjoy this dish. Feel free to change ingredients based on the seasons. In summer, add fresh corn or bell peppers for a sweet crunch. In fall, diced apples or roasted squash can add warmth. These swaps keep the salad fresh and exciting all year long. For the full recipe, check out the [Full Recipe] section. You can store any leftover salad in the fridge. Place it in a bowl and cover it tightly. The crispy chickpeas will lose some crunch over time, so try to enjoy the salad within two days. Keep the dressing separate if you want the salad fresh for longer. Use glass or plastic containers with tight-fitting lids for best results. These containers keep the salad fresh and are easy to stack in the fridge. If you have a lot of salad, divide it into smaller portions. This way, you can grab a quick meal when you're hungry. To bring back the crunch, reheat the chickpeas in the oven. Preheat to 375°F (190°C). Spread the chickpeas on a baking sheet and heat for about 5-10 minutes. Keep an eye on them to avoid burning. You want them warm and crispy again. Enjoy them with your salad for the best taste! Yes, you can make this salad ahead of time. You can prep the veggies and dressing a day before. Store them in separate containers. Mix them just before serving to keep the spinach fresh. For extra crunch, consider adding nuts or seeds. Almonds, walnuts, or sunflower seeds work great. You can also use crispy tortilla strips or croutons for added texture. To keep your chickpeas crispy, dry them well before cooking. Remove all moisture. Roast them at a high heat for the best crunch. Store any leftovers in an open container to keep them from getting soggy. Yes, you can use canned spinach, but fresh is best for taste. If using canned, drain and rinse it well. Squeeze out excess moisture to avoid sogginess in the salad. For the best flavor, use the full recipe for fresh ingredients. You now have all the details to create a great salad. We covered ingredients, important tools, and step-by-step instructions. Remember to keep those chickpeas crispy for best taste. Use the tips for flavor and serving ideas. Feel free to try different proteins and seasonal swaps to make it your own. Store leftovers correctly, and enjoy even later. This salad is simple and tasty, perfect for any meal. Enjoy making it!](https://lisadishes.com/wp-content/uploads/2025/05/40322c7c-5355-454c-9e56-561a7f6f67f6.webp)
Are you ready for a salad that shines? This Crispy Chickpeas and Spinach Salad is fresh, healthy, and full of flavor. With perfectly baked chickpeas and vibrant greens, it’s a meal that will excite your taste buds. I’ll show you step-by-step how to make this dish and share tips to make it your own. Let’s dive into this wholesome recipe and bring joy to your plate!
Ingredients
Detailed Ingredients List
To make this Crispy Chickpeas and Spinach Salad, gather these fresh ingredients:
– 1 can (15 oz) chickpeas, rinsed and drained
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 4 cups fresh spinach, washed and dried
– 1 cup cherry tomatoes, halved
– ½ cucumber, diced
– ¼ red onion, thinly sliced
– 2 tablespoons lemon juice
– 1 tablespoon tahini
– 1 tablespoon honey (or maple syrup for a vegan option)
– 1 tablespoon water
Ingredient Substitutes
You can switch some ingredients if needed:
– Use dried chickpeas instead of canned. Just cook them first.
– Swap olive oil for avocado oil for a different flavor.
– Try smoked salt if you want a smoky taste without paprika.
– For a different green, replace spinach with kale or arugula.
– Use any nut butter instead of tahini for the dressing.
Essential Tools and Equipment
To make this salad, you will need:
– A baking sheet for the chickpeas
– A large mixing bowl for the salad
– A small bowl for mixing the dressing
– A whisk or fork to mix the dressing
– Measuring spoons for accurate portions
– A paper towel to dry the chickpeas
You can find the full recipe to guide you through each step.
Step-by-Step Instructions
Preparation Steps
Start by gathering all your ingredients. You need chickpeas, spinach, olive oil, and spices. Rinse and drain the chickpeas well. Use a paper towel to pat them dry. This step helps them get crispy. Next, wash and dry your spinach. Cut the cherry tomatoes in half. Dice the cucumber and slice the red onion. Set everything aside for later.
Baking the Chickpeas
Preheat your oven to 400°F (200°C). This temperature helps the chickpeas get extra crispy. In a bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure they are coated evenly. Spread the chickpeas on a baking sheet. Bake them for 25 to 30 minutes. Stir them halfway through to cook evenly. They should be golden brown and crunchy when done.
Assembling the Salad
While the chickpeas bake, prepare the dressing. In a small bowl, mix lemon juice, tahini, honey, and water. Whisk until smooth. If it’s too thick, add more water. In a large bowl, combine the spinach, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad. Toss gently to coat everything well. Once the chickpeas are ready, let them cool for a few minutes. Add them to the salad and toss again. Serve this delicious dish warm for the best flavor. For the full recipe, check out Crispy Chickpeas & Spinach Delight.
Tips & Tricks
How to Achieve Crispy Chickpeas
To get crispy chickpeas, start by drying them. Use a paper towel to remove all moisture. This step is key. The drier the chickpeas, the crispier they will get. Toss them with olive oil and spices. I love using smoked paprika and garlic powder. Spread them on a baking sheet in a single layer. Bake at 400°F for 25-30 minutes. Stir halfway to ensure they cook evenly. Keep an eye on them. You want them golden brown and crunchy.
Dressing Tips for Enhanced Flavor
For a great dressing, mix lemon juice, tahini, honey, and water. Whisk until smooth. If it’s too thick, add a bit more water. Don’t forget to season with salt. This dressing adds bright flavor to the salad. You can also add herbs like parsley or dill for extra taste. If you want a kick, try adding a pinch of cayenne pepper.
Serving Suggestions
Serve this salad right away for the best texture. The warm chickpeas add a nice crunch. You can add more toppings, like feta cheese or avocado. This salad also pairs well with grilled chicken or shrimp. If you want a heartier meal, serve it with quinoa or brown rice. For a fun touch, use different colored cherry tomatoes. They make the salad look beautiful. Find the full recipe to explore more tasty ideas!
Variations
Adding Protein Options
You can easily boost the protein in this salad. Try adding grilled chicken or shrimp for extra flavor. For a vegetarian option, add hard-boiled eggs or feta cheese. These additions make the salad heartier and more filling. Just remember to adjust the dressing if needed.
Vegetarian and Vegan Modifications
This salad is naturally vegetarian and can be made vegan. Use maple syrup instead of honey for the dressing. You can skip the cheese or choose a plant-based cheese to keep it vegan. These small swaps let everyone enjoy this dish.
Seasonal Ingredient Swaps
Feel free to change ingredients based on the seasons. In summer, add fresh corn or bell peppers for a sweet crunch. In fall, diced apples or roasted squash can add warmth. These swaps keep the salad fresh and exciting all year long.
For the full recipe, check out the [Full Recipe] section.
Storage Info
How to Store Leftovers
You can store any leftover salad in the fridge. Place it in a bowl and cover it tightly. The crispy chickpeas will lose some crunch over time, so try to enjoy the salad within two days. Keep the dressing separate if you want the salad fresh for longer.
Best Containers for Storage
Use glass or plastic containers with tight-fitting lids for best results. These containers keep the salad fresh and are easy to stack in the fridge. If you have a lot of salad, divide it into smaller portions. This way, you can grab a quick meal when you’re hungry.
Reheating Crispy Chickpeas
To bring back the crunch, reheat the chickpeas in the oven. Preheat to 375°F (190°C). Spread the chickpeas on a baking sheet and heat for about 5-10 minutes. Keep an eye on them to avoid burning. You want them warm and crispy again. Enjoy them with your salad for the best taste!
FAQs
Can I make this salad ahead of time?
Yes, you can make this salad ahead of time. You can prep the veggies and dressing a day before. Store them in separate containers. Mix them just before serving to keep the spinach fresh.
What can I add for extra crunch?
For extra crunch, consider adding nuts or seeds. Almonds, walnuts, or sunflower seeds work great. You can also use crispy tortilla strips or croutons for added texture.
How to ensure chickpeas remain crispy?
To keep your chickpeas crispy, dry them well before cooking. Remove all moisture. Roast them at a high heat for the best crunch. Store any leftovers in an open container to keep them from getting soggy.
Is it possible to use canned spinach?
Yes, you can use canned spinach, but fresh is best for taste. If using canned, drain and rinse it well. Squeeze out excess moisture to avoid sogginess in the salad. For the best flavor, use the full recipe for fresh ingredients.
You now have all the details to create a great salad. We covered ingredients, important tools, and step-by-step instructions. Remember to keep those chickpeas crispy for best taste. Use the tips for flavor and serving ideas. Feel free to try different proteins and seasonal swaps to make it your own. Store leftovers correctly, and enjoy even later. This salad is simple and tasty, perfect for any meal. Enjoy making it!
![To make this Crispy Chickpeas and Spinach Salad, gather these fresh ingredients: - 1 can (15 oz) chickpeas, rinsed and drained - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 4 cups fresh spinach, washed and dried - 1 cup cherry tomatoes, halved - ½ cucumber, diced - ¼ red onion, thinly sliced - 2 tablespoons lemon juice - 1 tablespoon tahini - 1 tablespoon honey (or maple syrup for a vegan option) - 1 tablespoon water You can switch some ingredients if needed: - Use dried chickpeas instead of canned. Just cook them first. - Swap olive oil for avocado oil for a different flavor. - Try smoked salt if you want a smoky taste without paprika. - For a different green, replace spinach with kale or arugula. - Use any nut butter instead of tahini for the dressing. To make this salad, you will need: - A baking sheet for the chickpeas - A large mixing bowl for the salad - A small bowl for mixing the dressing - A whisk or fork to mix the dressing - Measuring spoons for accurate portions - A paper towel to dry the chickpeas You can find the full recipe to guide you through each step. Start by gathering all your ingredients. You need chickpeas, spinach, olive oil, and spices. Rinse and drain the chickpeas well. Use a paper towel to pat them dry. This step helps them get crispy. Next, wash and dry your spinach. Cut the cherry tomatoes in half. Dice the cucumber and slice the red onion. Set everything aside for later. Preheat your oven to 400°F (200°C). This temperature helps the chickpeas get extra crispy. In a bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure they are coated evenly. Spread the chickpeas on a baking sheet. Bake them for 25 to 30 minutes. Stir them halfway through to cook evenly. They should be golden brown and crunchy when done. While the chickpeas bake, prepare the dressing. In a small bowl, mix lemon juice, tahini, honey, and water. Whisk until smooth. If it’s too thick, add more water. In a large bowl, combine the spinach, cherry tomatoes, cucumber, and red onion. Drizzle the dressing over the salad. Toss gently to coat everything well. Once the chickpeas are ready, let them cool for a few minutes. Add them to the salad and toss again. Serve this delicious dish warm for the best flavor. For the full recipe, check out Crispy Chickpeas & Spinach Delight. To get crispy chickpeas, start by drying them. Use a paper towel to remove all moisture. This step is key. The drier the chickpeas, the crispier they will get. Toss them with olive oil and spices. I love using smoked paprika and garlic powder. Spread them on a baking sheet in a single layer. Bake at 400°F for 25-30 minutes. Stir halfway to ensure they cook evenly. Keep an eye on them. You want them golden brown and crunchy. For a great dressing, mix lemon juice, tahini, honey, and water. Whisk until smooth. If it’s too thick, add a bit more water. Don't forget to season with salt. This dressing adds bright flavor to the salad. You can also add herbs like parsley or dill for extra taste. If you want a kick, try adding a pinch of cayenne pepper. Serve this salad right away for the best texture. The warm chickpeas add a nice crunch. You can add more toppings, like feta cheese or avocado. This salad also pairs well with grilled chicken or shrimp. If you want a heartier meal, serve it with quinoa or brown rice. For a fun touch, use different colored cherry tomatoes. They make the salad look beautiful. Find the full recipe to explore more tasty ideas! {{image_2}} You can easily boost the protein in this salad. Try adding grilled chicken or shrimp for extra flavor. For a vegetarian option, add hard-boiled eggs or feta cheese. These additions make the salad heartier and more filling. Just remember to adjust the dressing if needed. This salad is naturally vegetarian and can be made vegan. Use maple syrup instead of honey for the dressing. You can skip the cheese or choose a plant-based cheese to keep it vegan. These small swaps let everyone enjoy this dish. Feel free to change ingredients based on the seasons. In summer, add fresh corn or bell peppers for a sweet crunch. In fall, diced apples or roasted squash can add warmth. These swaps keep the salad fresh and exciting all year long. For the full recipe, check out the [Full Recipe] section. You can store any leftover salad in the fridge. Place it in a bowl and cover it tightly. The crispy chickpeas will lose some crunch over time, so try to enjoy the salad within two days. Keep the dressing separate if you want the salad fresh for longer. Use glass or plastic containers with tight-fitting lids for best results. These containers keep the salad fresh and are easy to stack in the fridge. If you have a lot of salad, divide it into smaller portions. This way, you can grab a quick meal when you're hungry. To bring back the crunch, reheat the chickpeas in the oven. Preheat to 375°F (190°C). Spread the chickpeas on a baking sheet and heat for about 5-10 minutes. Keep an eye on them to avoid burning. You want them warm and crispy again. Enjoy them with your salad for the best taste! Yes, you can make this salad ahead of time. You can prep the veggies and dressing a day before. Store them in separate containers. Mix them just before serving to keep the spinach fresh. For extra crunch, consider adding nuts or seeds. Almonds, walnuts, or sunflower seeds work great. You can also use crispy tortilla strips or croutons for added texture. To keep your chickpeas crispy, dry them well before cooking. Remove all moisture. Roast them at a high heat for the best crunch. Store any leftovers in an open container to keep them from getting soggy. Yes, you can use canned spinach, but fresh is best for taste. If using canned, drain and rinse it well. Squeeze out excess moisture to avoid sogginess in the salad. For the best flavor, use the full recipe for fresh ingredients. You now have all the details to create a great salad. We covered ingredients, important tools, and step-by-step instructions. Remember to keep those chickpeas crispy for best taste. Use the tips for flavor and serving ideas. Feel free to try different proteins and seasonal swaps to make it your own. Store leftovers correctly, and enjoy even later. This salad is simple and tasty, perfect for any meal. Enjoy making it!](https://lisadishes.com/wp-content/uploads/2025/05/40322c7c-5355-454c-9e56-561a7f6f67f6-250x250.webp)
