Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Chickpea & Spinach Salad
A quick and nutritious salad that combines the nutty crunch of chickpeas with the tenderness of fresh baby spinach. Tossed in a light tahini or lemon-garlic dressing, it provides a wealth of fiber, iron, and plant-based protein. It is an excellent, light vegetarian lunch that can be assembled in just a few minutes.
A quick and nutritious salad that combines the nutty crunch of chickpeas with the tenderness of fresh baby spinach. Tossed in a light tahini or lemon-garlic dressing, it provides a wealth of fiber, iron, and plant-based protein. It is an excellent, light vegetarian lunch that can be assembled in just a few minutes.
Ingredients
- 114 g Canned Chickpeas
- 150 g Carrot
- 56 g Baby Spinach
- 148 g Red Bell Pepper
- 28 oz Feta, low-fat
- 56 g Sour Cream
- 2 tbsp Red Wine Vinegar
- 1 tbsp Parsley, chopped
- 1/4 tsp Salt and Pepper
Instructions
- Peel and finely grate the carrot and wash the spinach.
- Remove the seeds from the peppers and cut into small pieces.
- Cut the feta into small cubes and set to the side.
- Place the chickpeas in a bowl. Then add the grated carrots, peppers, feta and spinach in layers.
- For the dressing, mix the red wine vinegar, sour cream, salt, and pepper together and season with parsley.
- Combine the dressing with all ingredients. Mix until evenly distributed. Serve and enjoy!
Storage and Meal Prep Tips
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