Chickpea Spinach Salad

Top view of a white plate ful of spinach chikpea salad with sun dried tomatoes.

This simple chickpea spinach salad combines soft spinach, chickpeas, sundried tomatoes, and pecorino cheese tossed with a bright lemon garlic dressing. It's fabulous, juicy, and full of Mediterranean flavor.

The recipe yields 4 small servings.

Prep Time15

Total Time15

Course: pasta salad

Cuisine: Italian

Keyword: Chickpea Spinach Salad

Servings:

Calories: 222kcal

Ingredients

9oz (250 grams) Baby spinach, washed
1 can (15oz/400gr) chickpeas, rinsed and well-drained
6 (50 grams) Sun-dried tomatoes in olive oil, drained and roughly chopped
3 tablespoons Shaved pecorino cheese, or more if you like

Dressing

1 ½ tablespoons extra virgin olive oil
1 ½ tablespoon lemon juice
¼ teaspoon Grated garlic, or a bit more if you like
¼ + ⅛ teaspoon salt, plus more to taste
⅛ teaspoon ground black pepper

Instructions

Make the dressing: Place all the dressing ingredients in a glass jar with a lid and shake vigorously until well combined and emulsified. I used a heaped ¼ teaspoon of salt here, not ½ teaspoon, as pecorino cheese can be quite salty.
Wilt the spinach on the stove: Fill a medium-sized pot with ½-inch water and boil. Add spinach to a basket steamer, place the basket inside the pot, cover, and steam for about 2-3 minutes or until just wilted but still bright green. Microwave option: Place the spinach leaves in a microwave-safe dish with 1 Tbsp of water and cover with a microwave-safe lid or plastic wrap, leaving a vent for the steam to escape. Microwave on high for 1-2 minutes, or until the leaves are wilted.
Assamble: Drain the spinach and add it to a salad bowl. Add the chickpeas, sun-dried tomatoes, and the dressing. Toss gently to combine, and finish with shaved pecorino cheese. Serve at room temperature, garnished with fresh basil leaves (optional) and crusty bread or crostini.

Notes

Chickpea spinach salad leftovers: This salad is best the same day you make it. But you can keep leftovers in an airtight container in the fridge for 2-3 days. If you make it ahead of time, add dressing and pecorino cheese just before serving.

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition