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Roasted chickpea and spinach salad with colorful vegetables, pumpkin seeds, and tahini dressing
HealthHer Kitchen

Roasted Chickpea and Spinach Power Salad

Crisp chickpeas, leafy greens, crunchy vegetables, pumpkin seeds, and lemon-tahini dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 15-ounce cans chickpeas rinsed, drained, and dried
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 6 cups baby spinach
  • 1 red bell pepper sliced
  • 1 cucumber sliced
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1/3 cup pumpkin seeds
  • 1/3 cup tahini
  • 1 lemon juiced
  • 1 teaspoon maple syrup

Method
 

  1. Heat the oven to 425°F (220°C). Toss chickpeas with olive oil, smoked paprika, salt, and pepper.
  2. Roast on a rimmed baking sheet for 20 to 25 minutes, shaking the pan halfway through, until browned at the edges.
  3. Whisk tahini, lemon juice, maple syrup, a pinch of salt, and 3 to 5 tablespoons of water until smooth.
  4. Combine spinach, bell pepper, cucumber, cabbage, and carrots. Add the cooled chickpeas and pumpkin seeds.
  5. Toss with enough dressing to lightly coat, serving the rest on the side.

Notes

Keep components refrigerated separately for up to 4 days. Roasted chickpeas soften after refrigeration but remain flavorful.