When you need a quick and satisfying salad, this Mediterranean spinach and chickpea salad delivers with minimal effort. It's a delicious mix of hearty chickpeas, crisp shredded carrots, tender baby spinach, and briny Kalamata olives, all tossed in a simple lemon and olive oil dressing.
You only need six ingredients and about 15 minutes to put it together, making it perfect for busy weekdays. And it's easy to customize with your favorite add-ins.
If you're a fan of spinach salads, don't miss my orange and pomegranate spinach salad for a fruity twist, orzo spinach salad for a pasta-packed option, or butternut squash spinach salad for cozy fall vibes. Each one brings something unique to the table, just like this Mediterranean version that's sure to become a new favorite.
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Ingredients
- Spinach: Packaged fresh baby spinach works well in this recipe. Or you can buy a bunch of spinach and chop it into bite-size pieces.
- Carrots: You can either buy pre-shredded carrots or shred whole carrots yourself using either a box grater or a food processor.
- Kalamata olives: Choose pitted olives, if available.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make this chickpea spinach salad
- Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
- Then mix the olive oil, lemon juice, and salt and pepper in a small bowl or jar to make the dressing.
- Pour the dressing over and salad and toss well to coat. Taste and adjust for salt and pepper as needed and enjoy.
Serving suggestions
This Mediterranean spinach and chickpea salad is best enjoyed fresh, right after it's tossed with the lemony dressing. The spinach tends to wilt if it sits too long, so if you're making it ahead of time, keep the dressing separate and add it just before serving.
Try it as a light lunch or dinner on its own or enjoy it alongside other dishes like:
- A bowl of tomato gazpacho or easy vegan noodle soup
- A simple pasta, like spaghetti tossed with quick tomato paste sauce
- A balsamic tofu sandwich loaded with your favorite veggies
This is one of those recipes you'll find yourself coming back to again and again. It's easy to make and full of bright Mediterranean flavor.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Mediterranean Spinach and Chickpea Salad
Ingredients
- 1-15 ounce can chickpeas, rinsed and drained (1½ cups)
- 1 cup carrots, peeled and shredded
- 1 cup baby spinach
- ¼ cup Kalamata olives, sliced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon lemon juice
- salt and pepper, to taste
Instructions
- Add the chickpeas, carrots, spinach, and olives to a large salad bowl.1-15 ounce can chickpeas, 1 cup carrots, 1 cup baby spinach, ¼ cup Kalamata olives
- Whisk together the olive oil, lemon juice, and salt and pepper in a small bowl to make the dressing. Alternatively, add the ingredients to a small jar with a lid and shake to combine.2 Tablespoons extra virgin olive oil, 1 Tablespoon lemon juice, salt and pepper
- Pour the dressing over the salad and toss well to coat.
- Taste and adjust the seasonings as needed. Serve immediately.
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Notes
Nutrition
Nutritional information is an estimation only.
Marlene Mandala says
Love your recipes. Thank you.
Amy Katz says
Thanks so much, Marlene!
Rosie-d says
This sounds delicious. Is there a way to make it oil free? I understand that olive oil is healthy, but my doctor has advised me to avoid oils unless it is used as part of a whole food.
Amy Katz says
Hi Rosie, In this case, I would simply leave out the olive oil. I hope you enjoy it!