The Ultimate Mediterranean Classic: Healthy Chickpea Salad
Want to make a fast and flavorful Mediterranean chickpea salad loaded with all the healthy benefits of spinach and lots of other veggies? This salad is one of the simple classics of the Mediterranean plate. A one bowl meal loaded with healthy protein from garbanzo beans and feta cheese, nutrient dense spinach, lycopene-rich tomatoes, crispy cucumbers, flavorful herbs and more.
Ingredients
Instructions
Start by preparing the main ingredients. Rinse the spinach and pat dry with paper towels. Remove the stems and chop into bite-sized pieces. Drain and rinse the garbanzo beans, then remove their outer skins by rubbing them under cold running water for a few minutes. Halve the cherry tomatoes, dice the cucumber, and finely mince the herbs.
In a small bowl, whisk together the lemon juice, white wine vinegar, minced garlic, honey, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly, until the vinaigrette is well combined.
In a large salad bowl, toss together the spinach, garbanzo beans, cherry tomatoes, cucumber, and red onion. Sprinkle the crumbled feta cheese and minced herbs on top.
Drizzle the vinaigrette over the salad, and toss everything together until the salad is evenly coated.
Serve the salad immediately or cover and refrigerate for up to 2 days. Enjoy as a one-bowl meal or as a side dish.
BONUS TIP: This recipe serves 4-6 people as a side dish, or 2-3 people as a main dish. You can also double or triple the recipe to feed a larger crowd. To make meal prep easier, chop all the ingredients into bite-sized pieces and store them separately in airtight containers in the refrigerator. Assemble the salad just before serving. Cooked quinoa can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
