Vegan Chickpea Spinach Salad

Serving bowl of spinach salad with chickpeas, carrots, and Kalamata olives.

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

Prep Time15

Total Time15

Course: Salad

Cuisine: Fusion, Greek, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 367kcal

Author: Amy Katz

Ingredients

1-15 ounce can chickpeas (garbanzo beans) 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

US Customary - Metric

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 and salad and toss well to coat.
Taste and adjust for salt and pepper, as needed. Serve immediately.

Notes

This recipe makes 2 meal-size servings or 4 servings as a starter or side dish.

If you are making it in advance, keep the dressing separate from the salad until you're ready to eat. The dressing can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition