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    Home » Recipes » Vegan Salad Recipes

    Chickpea Spinach Salad (15 Minute Recipe)

    By: Amy Katz · Published: Feb 18, 2020 · Last modified: Mar 18, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan

    Mediterranean Chickpea Spinach Salad is a Greek-inspired vegan recipe featuring carrots and Kalamata olives in a light dressing. This colorful flavorful dish is easy to make with only 6 ingredients in about 15 minutes!

    Overhead of bowl of salad and serving utensils
    Jump to:
    • Easy chickpea salads
    • Are chickpeas good for you?
    • Simple ingredients
    • Kalamata olives
    • How to shred carrots
    • Making the salad
    • 📋 Recipe
    • 💬 Comments

    Easy chickpea salads

    Some of my favorite salad recipes feature garbanzo beans. It's so easy to open a can and add this versatile legume to quick and healthy dishes.

    In fact, I could eat some form of chickpea salad practically every day, especially for lunch. Some of my go-tos include Mango Chickpea Salad, Chickpea Cucumber Salad, and Vegan Tuna Salad. I'm sure you're sensing a theme here.

    And I really love Chickpea Spinach Salad. You only need a few ingredients to make it, and it comes together in a matter of minutes.

    Are chickpeas good for you?

    Garbanzo beans, which are a pulse, are a good source of fiber, protein, and important nutrients. According to pulses.org, eating a diet rich in pulses can:

    • Help maintain a healthy body weight
    • Reduce post-meal "crashes"
    • Reduce the risk of chronic diseases
    • Help maintain heart health
    • Contribute to gut health

    And chickpeas are a healthy part of a vegan Mediterranean Diet. If you're not used to eating them, this salad is a great easy recipe to start with.

    Image of labeled ingredients needed to make this recipe

    Simple ingredients

    As mentioned, you only need 6 ingredients to make this salad: spinach, chickpeas (garbanzo beans), carrots, Kalamata olives, olive oil, and lemon. In addition, you may want some salt and pepper for seasoning.

    Kalamata olives

    I like to think of Chickpea Spinach Salad as being Greek-inspired since the dressing is made with lemon juice and olive oil. Plus one of the main components is Kalamata olives.

    These olives are one of my favorites, although I admit I've never met an olive I didn't like. The soft dark brown olives are from a southern town on the Peloponnese peninsula in Greece called Kalamata.

    Not only do olives add a lot of flavor, they are a healthy fat. Check out Why Kalamata Olives are one of the healthiest foods on earth to learn more.

    Process shot showing methods for shredding carrots in either a food processor or with a box grater

    How to shred carrots

    One of the ingredients in Mediterranean Chickpea Salad is shredded carrots. As I mention in the recipe for Moroccan Carrot Salad, there are three main ways to prepare the carrots:

    1. Use a box grater.
    2. Use a food processor.
    3. Buy pre-shredded carrots at the supermarket.

    I typically choose the second option, but feel free to do whichever works best for you.

    Close up of Chickpea Spinach Salad in a serving bowl garnished with a lemon wedge

    Making the salad

    As you can probably imagine, this recipe is very easy to make. First 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 serve.

    Chickpea Spinach Salad tastes best served immediately. If making it in advance, I recommend keeping the dressing separate from the salad until you're ready to eat. Otherwise the spinach will get soggy.

    This recipe makes 2 servings as a light meal. Or if you make it as a starter, 4 people can enjoy it.

    It's delicious with other simple Mediterranean-inspired dishes such as Roasted Vegetable Pasta, Zucchini Stew with Potatoes, and Sourdough Panzanella Bread Salad.

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    And be sure to check out my best-selling Vegan Mix & Match Salads eBook Cookbook!

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Chickpea Spinach Salad

    Colorful vegan Mediterranean Chickpea Spinach Salad features carrots and Kalamata olives in a light dressing. Make it with only 6 ingredients in 15 minutes!
    5 from 1 vote
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    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Salad
    Cuisine: Greek, Mediterranean
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 379kcal
    Author: Amy Katz

    Equipment

    • Fine Mesh Strainer
    • Lemon Lime Squeezer

    Ingredients

    • 1 can chickpeas, (15 ounces) rinsed and drained
    • 1 cup carrots, peeled and shredded
    • 1 cup baby spinach, roughly chopped (or substitute shredded lettuce)
    • ¼ cup Kalamata olives, sliced
    • 2 Tablespoons olive oil
    • 1 Tablespoon lemon juice
    • salt and pepper, to taste
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    Instructions

    • Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
    • 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. Serve.

    Notes

    This salad tastes best served immediately. If making it in advance, keep the dressing separate from the salad until you're ready to eat. 
    This recipe makes 2 servings as a light meal. Or if you make it as a starter, 4 people can enjoy it.
    It's delicious with other simple Mediterranean-inspired dishes such as Roasted Vegetable Pasta or Zucchini Stew with Potatoes.
     
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    Nutrition

    Calories: 379kcal | Carbohydrates: 38g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Sodium: 949mg | Potassium: 615mg | Fiber: 13g | Sugar: 3g | Vitamin A: 12200IU | Vitamin C: 10.9mg | Calcium: 124mg | Iron: 3.4mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsQuestions
    1. Rosie-d

      April 08, 2022 at 7:17 am

      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.

      Reply
      • Amy Katz

        April 08, 2022 at 11:27 am

        Hi Rosie, In this case, I would simply leave out the olive oil. I hope you enjoy it!

        Reply

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