Roasted Chickpea and Spinach Salad

Roasted Chickpea and Spinach Salad
This colourful super salad tastes great and is healthy. You can even leave the feta out to make it vegan friendly too.
Icon_cookingtime_grey Created with Sketch. 25 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Roasted Chickpea and Spinach Salad

Ingredients

For the salad:

  • 440g can of chickpeas, drained.
  • 2 large and very generous handfuls of spinach finely chopped
  • 1 sliced red onion
  • 1 celery stick finely sliced
  • 1 carrot grated or cut into ribbons
  • 100g of feta cheese, crumbled

For the dressing:

How to make

  • Roast the chickpeas in a pre-heated oven at 190 degrees in a little oil and seasoning for around 20 minutes or until they look like they are taking on a golden colour.
  • Whilst the chickpeas roast, mix together the rest of the salad ingredients in a large bowl.
  • Mix together the ingredients for the dressing separately.
  • Once the chickpeas are roasted, add them to the large bowl of salad and pour over the dressing and mix.
  • Serve with bread or simply enjoy on its own.

Top tip:

Use a large tray for the chickpeas and ensure they are spread evenly whilst they roast for an extra crunch!

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Products used in this recipe

Canelli Extra Virgin Olive Oil

  • Icon_pricetage_grey Created with Sketch.

    £40.00

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