Mediterranean Spinach and Chickpea Salad

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

Mediterranean Spinach and Chickpea Salad

Featuring a light lemony dressing, this vegan Mediterranean spinach and chickpea salad is easy to make with just 6 ingredients in 15 minutes. This recipe makes 2 meal-size servings or 4 servings as a starter or side dish.

Prep Time15

Total Time15

Course: Salad

Cuisine: Fusion, Mediterranean

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

Servings:

Calories: 367kcal

Author: Amy Katz

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

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 the salad and toss well to coat.
Taste and adjust the seasonings as needed. Serve immediately.

Notes

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