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When it comes to crafting a vibrant and nutritious meal, the Crispy Chickpea Spinach Salad is a standout choice. This delightful dish combines crunchy chickpeas with fresh vegetables, all tossed together in a zesty dressing that elevates its flavors. Not only is it visually appealing with its array of colors, but it also packs a nutritional punch, making it a perfect option for any meal of the day—be it a hearty lunch, a light dinner, or a flavorful side dish for gatherings.

Crispy Chickpea Spinach Salad

Discover the deliciousness of a Crispy Chickpea Spinach Salad, a vibrant dish that’s perfect for any meal! Combining crunchy chickpeas with fresh spinach and an assortment of colorful vegetables, this salad is not only visually appealing but also loaded with nutrients. Simple to prepare with a zesty dressing, it provides a satisfying crunch and rich flavors. Enjoy its health benefits, making it an ideal choice for health-conscious eaters and a delightful addition to your dining table!
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Ingredients
  

1 can (15 oz) chickpeas, thoroughly drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Sea salt and freshly ground black pepper, to taste

4 cups fresh spinach, washed and thoroughly dried

1 cup cherry tomatoes, halved

1/2 cucumber, diced into bite-sized pieces

1/4 red onion, thinly sliced

1/4 cup feta cheese, crumbled (optional)

1 ripe avocado, diced

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon honey or maple syrup

1/4 cup nuts or seeds (such as sunflower seeds or walnuts) for an added crunch

Instructions
 

Prepare the Chickpeas: Begin by preheating your oven to 425°F (220°C). Spread the drained chickpeas onto a baking sheet in a single layer. Drizzle with olive oil, then sprinkle the smoked paprika, garlic powder, salt, and pepper evenly over the chickpeas. Toss them gently to ensure they are fully coated in the spices.

    Roast the Chickpeas: Place the baking sheet in the preheated oven and roast the chickpeas for 25-30 minutes. Shake the pan halfway through roasting to ensure even crispness. They should be crispy and golden brown when finished. Once roasted, remove them from the oven and let them cool slightly.

      Prepare the Salad Base: While the chickpeas are roasting, take a large mixing bowl and combine the fresh spinach leaves, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss gently to mix the ingredients without bruising the spinach.

        Make the Dressing: In a small bowl or a jar with a lid, whisk together the fresh lemon juice, balsamic vinegar, honey (or maple syrup), and a pinch of salt and pepper. Whisk until the mixture is well blended and emulsified.

          Assemble the Salad: Once the chickpeas have cooled slightly, add them to the salad bowl along with the diced avocado and crumbled feta cheese (if you’re using it). Drizzle the prepared dressing over the salad and toss everything gently to ensure even distribution of flavors.

            Add Texture: Top the salad with your choice of nuts or seeds to add a delightful crunch. Give the salad one final, gentle toss to mix everything together. Serve the salad immediately to enjoy the freshness and textures at their best.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                - Presentation Tips: Serve in large, shallow bowls or on a platter, garnishing with additional chickpeas and a sprinkle of feta cheese on top for an inviting presentation.