| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 15g | 5g | 32g |
| sugars | fibre | protein | salt |
| 5g | 10g | 14g | 0.8g |
Why I Love Italian Chickpea and Spinach Salad
I adore the Chickpea and Spinach Salad recipe for a multitude of reasons that reach far beyond its ability to satisfy my palate. You see, this recipe may bear the badge of an Italian origin but it also houses a delightful hint of my Tex-Mex heritage and fondness for zesty undertones. It’s this beautiful blend of international flavors that really bring this recipe to life for me.
The Freshest of Ingredients
What sets this Chickpea and Spinach Salad recipe apart from others for me is its focus on fresh, wholesome ingredients. From the crisp spinach base, to the smooth chickpeas, to the tang of feta cheese and bite of cherry tomatoes – there’s a symphony of textures and flavors at play here. When combined all together, powered by a simple but tantalizing lemon and olive oil dressings, they create a crown jewel of salad recipes – one that could give Jamie Oliver’s salad recipes a run for their money.
A Perfect Pair
This salad shines brilliantly on its own. But where I feel it really excels is in its versatility to pair with other dishes. I’ve served it alongside a traditional lasagna for an Italian-themed dining experience that was nothing short of delectable. It also pairs well with grilled chicken, baked salmon, or as a healthier accompaniment to pizza. This flexibility to beautifully complement such a broad spectrum of other dishes makes it a favorite in my household.
Evolving with Inspiration
Inspiration for recipes can come in many shapes and forms – a famous chef, a beautiful ingredient, a memorable meal. In this case, my Chickpea and Spinach Salad was inspired by none other than the master of Italian cuisine herself, Giadia De Laurentiis. Her love for fresh ingredients and blend of traditional and contemporary styles resonate with my southern roots and modern twists. This salad then, is a tribute to her, and a testament to the wonders that can emerge from diverse culinary inspirations.
In conclusion, I find this salad to be a splendid marriage of flavor, texture, and nutrition. Each bite delivers a burst of freshness that sings of its vibrant ingredients, making it a recipe that has indeed found a forever home in my kitchen. I hope it finds a place in yours too.
What You’ll Need
- 2 cans of chickpeas (15 ounces each)
- 6 cups fresh spinach
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese
- 1/2 cup thinly sliced red onion
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/4 cup fresh basil leaves, chopped
Method
Step One
Drain and rinse the chickpeas thoroughly under running water. Set them aside to dry a bit.
Step Two
Place the fresh spinach in a large salad bowl.
Step Three
In a separate smaller bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, salt, and freshly ground black pepper to create a dressing.
Step Four
Pour the dressing over the spinach and toss gently to combine. Be sure every leaf is coated so the flavours pervade through the salad.
Step Five
Add the drained chickpeas, crumbled feta cheese, thinly sliced red onion, halved cherry tomatoes, pitted Kalamata olives, and chopped fresh basil leaves to the bowl with the spinach.
Step Six
Toss everything together gently to combine. Make sure everything is evenly distributed and the dressing coats every ingredient.
Step Seven
Let the salad sit for a few minutes before serving to allow the flavours to meld. Enjoy this healthy and delicious chickpea and spinach salad as a meal or side dish!
