Chickpea Broad Bean Spinach Salad

Matte Black Bowls
by Matte Black Bowls
2 People
10 min

A simple salad winner for the summer months. Amazingly easy to whip together, but seems like side salad that has gone an extra mile. I sometimes also like to eat this as a light lunch on the warmer days. It doesn’t take too much ingredients - most of which are store cupboard stables. I tend to keep a packet of broad beans in the freezer for throw together meals like this one.

This dressing has lovely punchy and creamy flavours, which elevate the dish. For a simpler recipe, it also works perfectly with a simple mix of olive oil and Balsamic.

I recommend to serve as it is with some bread, or with some grilled meats or fish for a more substantial meal

Chickpea Broad Bean Spinach Salad
Recipe details
  • 2  People
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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  • 1 CUP broad Beans 
  • 2 CUPS fresh spinach 
  • 1 x 15oz tin of chickpeas 
  • Pumpkin seeds, to serve
  • 1 TBSP tahini 
  • 1 TSP mustard 
  • 1 TSP olive oil 
  • 1 TSP honey 
  • Salt and pepper 
For the dressing, mix all the ingredients together well in a small bowl. Set aside.
If using frozen broad beans, heat according to the instruction on the packet. If using fresh - boil in salted water for 2-3 minutes until tender but not soft.
Drain the chickpeas and rinse well. Make sure the spinach is washed and pat dry.
In a large bowl, mix all the ingredients together. Pour over the dressing, and toss together well. Sprinkle with pumpkin seeds, if using.