Chickpea and Spinach Salad

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 (15 oz) can of chickpeas, drained and rinsed
• •4 cups fresh baby spinach
• •1 medium cucumber, diced
• •1 cup cherry tomatoes, halved
• •1/2 red onion, finely chopped
• •1/4 cup fresh parsley, chopped
• •3 tbsp olive oil
• •2 tbsp lemon juice
• •1 clove garlic, minced
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1/4 tsp paprika

Instructions

1. 1

   In a large salad bowl, combine the chickpeas, baby spinach, diced cucumber, cherry tomatoes, red onion, and chopped parsley.

2. 2

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and paprika until well combined.

3. 3

   Pour the dressing over the salad ingredients in the bowl.

4. 4

   Toss everything gently until the salad is evenly coated with the dressing.

5. 5

   Allow the salad to sit for about 5 minutes to let the flavors meld together.

6. 6

   Serve immediately or refrigerate for up to an hour before serving for a chilled option.