Spicy Chickpea Spinach Salad Recipe

by Foodzesty
4 people
30 min

Happy Easter foodie friends,

I hope everyone enjoyed their Easter holiday with family and friends and let’s hope next year things will be back to normal again. So, let’s talk about SALADS. I haven’t shared a salad recipe in a while so here is one that might be of interest to you my fellow foodie friends my Spicy Chickpea Spinach Salad Recipe.

A Salad is usually the main course for me. This time this delicious Spicy Chickpea Spinach Salad was a side dish. I had prepared roasted salmon marinated in herbs for our main course but I was hesitant to add a green salad, so I went with this spicy treat. This simple salad has a wonderful combination of flavors and colors. I spiced it up a bit with Chili flakes and added tomato paste to make it unique.

Chickpeas seem to be one of those love-hate relationships for many. I’m not sure why this is but I have come across many who do not enjoy eating chickpeas. I thought about this for a while and it came down to the name Chick and pea. That’s got to be it! What do you think?

Have a great day everyone!!


Chickpea & Dried Tomato, Feta Cheese Salad

“Chickpea & Dried Tomato, Feta Cheese Salad” — Foodzesty
Spicy Chickpea Spinach Salad Recipe
Recipe details
  • 4  people
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 can chickpeas large size or dried chickpeas
  • 2 bags baby spinach small size
  • ½ cup dill chopped
  • 1 tbsp tomato paste
  • ¼ cup white wine dry
  • ½ cup vegetable stock
  • 2 bay leaves
  • 1 leek chopped
  • 1 tsp chili flakes
  • ¼ cup olive oil
  • 1 cup water

Place chickpeas in water overnight. Drain and rinse thoroughly the next day. Boil until chickpeas have softened. You can also use store-bought chickpeas to make this process quicker.
Add chickpeas into the pan along with chopped leek, bay leaf, and olive oil. Stir consistently.
Add in wine
Wash and rinse Spinach. Then add into the pan along with the dill. Stir for a few minutes until spinach withers.
Pour in vegetable stock/broth, stir.
Add in tomato paste and 1 cup of water. Stir until sauce has thickened.
Remove bay leaf before serving. This salad can be served hot or cold.
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