Spanish · Lunch
Chickpea Salad with Spinach
A Spanish-style chickpea salad tossing warm chickpeas with wilted spinach, sherry vinegar, smoked paprika and garlic in olive oil, finished with sliced onion and a scatter of toasted almonds. Served at room temperature as a light lunch, it balances earthy legumes against acidic, smoky, and sweet-nutty notes.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
389Calories
13.9gProtein
23.6gFat
33.4gCarbs
6.8gSugar
11.6gFiber
751mgSodium
0mgChol
3.2gSat Fat
780mgPotassium
150mgCalcium
4.8mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Rinse the chickpeas, thinly slice the garlic and onion, and roughly chop the toasted almonds.
2
Saute
Warm olive oil in a small skillet over medium heat, add sliced garlic, and stir for 1 minute until pale gold at the edges.
3
Bloom
Stir in smoked paprika and cook for 15 seconds over medium-low heat until the oil turns deep red.
4
Add
Toss in the chickpeas, onion, and spinach, cooking over medium heat for 3-4 minutes, stirring occasionally, until spinach wilts and chickpeas warm through.
5
Finish
Remove from heat, stir in sherry vinegar, salt, and black pepper, then transfer to a plate and scatter almonds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cooked chickpeas
- 5.2 oz150g fresh spinach
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp sherry vinegar
- 3 tbsp44ml olive oil
- 11 onion
- 2/3 oz20g almonds, toasted
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
