Spinach Chickpea Salad

Spinach Chickpea Salad

I returned to work a few weeks ago after three months of maternity leave and I’ve been eating variations on this Spinach Chickpea Salad for lunch a few times a week. I needed a lunch that would leave me feeling satisfied but also not interfere with my plans of losing lots of baby weight. This salad is hearty, tasty and satisfying and also something that I have not yet gotten tired of. That is because of all the different textures and flavors of the vegetables. It’s easy to prepare. I roast the mushrooms in advance and then toss the vegetables together with the dressing during my lunch break. I would eat the whole bowl myself but I share it with my nanny who has given it a wholehearted thumbs up. You can eat this as a meal on it’s own like I do or serve it as a side with a lean protein. Let me know your thoughts in the comments below.

The ingredients ( left out the chickpeas! )

Prepping the dressing and slicing the cabbage

Crunchy sliced cabbage

Top the salad with roasted salted sunflower seeds

Pour on the dressing

Toss and serve

5.0 from 1 reviews

Spinach Chickpea Salad

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Cuisine: Salad

Serves: 4

Ingredients

• 1 6 oz bag of baby spinach
• 12 oz sliced crimini mushrooms.
• 2 cups sliced red cabbage
• 1 14 oz can chickpeas drained
• Handful of roasted salted sunflower seeds
• 3 tablespoons olive oil
• 1¼ teaspoon salt divided
• ¼ cup apple cider vinegar
• ¼ cup mayonnaise ( you can use vegannaise to keep the salad vegan)
• 2 tablespoons honey
• 1 clove of garlic minced
• Black pepper to taste

Instructions

1. Toss mushrooms with olive oil and salt
2. Roast at 400 for 20 minutes, tossing occasionally so they cook evenly
3. Set aside
4. In a large salad bowl add spinach, cabbage, mushrooms, chickpeas, and sunflower seeds
5. Mix vinegar, mayonnaise, honey, black pepper and ¼ teaspoon salt and pour over salad
6. Toss and Serve

3.5.3226