Why You’ll Love This Spinach and Chickpea Salad

• It’s a true texture party. You get the crispy, spiced chickpeas, the creamy soft avocado, the crunch from the red onion, and the tender spinach leaves all in one forkful. It’s far from a boring, one-note salad.
• The lemon-tahini dressing is a game-changer. It’s creamy, tangy, and has a subtle nutty flavour that ties everything together beautifully. A little goes a long way, and you’ll probably find yourself making a double batch for the week.
• It’s incredibly versatile and forgiving. Don’t have feta? Try goat’s cheese. Not a fan of red onion? Thinly sliced cucumber adds a lovely fresh crunch. This recipe is more of a template for your perfect salad creation.
• It keeps surprisingly well. If you pack the dressing separately, the components hold up great for a next-day lunch. The chickpeas might lose a bit of their crunch, but the flavours will have melded together wonderfully.

Ingredients & Tools

• 1 can (400 g) chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• A pinch of salt and black pepper
• 120 g fresh baby spinach leaves
• 1 ripe avocado, sliced
• 50 g feta cheese, crumbled
• 1/4 red onion, very thinly sliced
• 2 tbsp toasted pine nuts (or sunflower seeds)
• For the Dressing:
• 2 tbsp tahini
• Juice of 1/2 a large lemon (about 2 tbsp)
• 1 tbsp extra virgin olive oil
• 1 tbsp warm water (plus more if needed)
• 1 small garlic clove, minced
• Salt and pepper to taste

Tools: A baking tray, mixing bowls, a small jar or whisk for the dressing.

The quality of your tahini really makes a difference here—look for one made from 100% sesame seeds with a runny, pourable consistency rather than a thick, pasty one. And don’t skip toasting the pine nuts! It takes two minutes in a dry pan and brings out a beautiful, nutty aroma that elevates the whole dish.

Serves: 2 as a main | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Dry those chickpeas! This is the secret to getting them truly crispy in the oven. After rinsing, pat them thoroughly dry with a clean kitchen towel or paper towels. A little bit of moisture is the enemy of crunch.
• Don’t overcrowd the baking tray. Give the chickpeas plenty of space. If they’re all piled on top of each other, they’ll steam instead of roast, and we want that lovely, crispy texture.
• Tahini can be stubborn. When you first mix it with the lemon juice, it might seize up and look thick and grainy. Don’t panic! This is normal. Just keep whisking and slowly add the warm water—it will transform into a smooth, creamy, pourable dressing.
• Soak your red onion. If you’re sensitive to the sharp bite of raw onion, soak the thinly sliced pieces in a small bowl of ice water for 10 minutes before assembling the salad. It mellows the flavour significantly and adds a nice extra crunch.

How to Make Spinach and Chickpea Salad

Serving Suggestions

Complementary Dishes

• Grilled Halloumi or Chicken — For those days you need an extra protein punch, a few slices of squeaky grilled halloumi or some shredded roast chicken breast turn this salad into a feast.
• A Bowl of Spiced Lentil Soup — This salad pairs beautifully with a warm, comforting soup. The earthy flavours of the lentils complement the spiced chickpeas perfectly for a cosy yet light meal.
• Garlic Rubbed Toast — A thick slice of crusty sourdough, toasted and rubbed with a raw garlic clove, is the ideal vehicle for scooping up every last bit of dressing and avocado.

Drinks

• A Crisp Sauvignon Blanc — The bright acidity and citrus notes in a good Sauvignon Blanc mirror the lemon in the dressing and cut through the richness of the avocado and feta beautifully.
• Sparkling Water with Lemon and Mint — For a non-alcoholic option, nothing beats the refreshing fizz of sparkling water with a squeeze of fresh lemon and a few torn mint leaves. It cleanses the palate between bites.
• A Light Pale Ale — The slight bitterness and carbonation of a pale ale work surprisingly well with the savoury, spiced elements of the salad, especially the crispy chickpeas.

Something Sweet

• Lemon and Blueberry Loaf Cake — The zesty lemon flavour continues the theme from the salad, while the sweet, juicy blueberries provide a lovely, fruity end to the meal.
• Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate (70% cocoa or higher) paired with some fresh orange segments is a simple, elegant, and refreshing way to finish.
• Honey-Sweetened Greek Yogurt with Pistachios — A dollop of thick Greek yogurt, a drizzle of honey, and a sprinkle of chopped pistachios is a light, protein-packed dessert that feels indulgent without being heavy.

Top Mistakes to Avoid

• Mistake: Adding warm chickpeas to a dressed salad. If you toss the entire salad with the dressing and then add the hot chickpeas, the spinach will wilt into a sad, soggy mess. The trick is to add them at the very end, just before serving.
• Mistake: Using old, stale tahini. Tahini can go rancid over time. Give it a smell before you use it—it should smell nutty and pleasant, not sharp or bitter. Fresh tahini makes all the difference in your dressing.
• Mistake: Skipping the toasting step for the nuts or seeds. Toasting unlocks their oils and maximizes their flavour. Raw pine nuts are pretty bland, but toasted ones are a flavour explosion that’s worth the extra two minutes.
• Mistake: Over-dressing the salad. You can always add more dressing, but you can’t take it away. Start with a conservative drizzle, toss, and then add more if needed. You want to coat the leaves, not drown them.

Expert Tips

• Tip: Massage your spinach. If your spinach is a little tough, try massaging it! After adding that initial tablespoon of dressing, gently rub the leaves between your fingers for 30 seconds. This breaks them down slightly, making them more tender and easier to eat.
• Tip: Make a big batch of spiced chickpeas. Double or triple the chickpea recipe and store the cooled extras in an airtight container in the fridge. They’re fantastic for snacking, or for quickly topping salads and bowls throughout the week.
• Tip: Add a pinch of sweetener. If your tahini dressing tastes a little too bitter, a tiny pinch of maple syrup or honey can balance it out perfectly. It won’t make it sweet, just more rounded.
• Tip: Use the aquafaba. That liquid in the chickpea can? It’s called aquafaba and it’s magical. You can use a tablespoon of it in the dressing instead of water for extra creaminess and body.

FAQs

Can I make this salad ahead of time?
Absolutely, but you have to be strategic. Prep all the components separately: keep the dressing in a jar, store the cooled chickpeas in a container, and chop the veggies. Assemble everything just before you’re ready to eat. If you assemble it all hours in advance, the spinach will wilt and the chickpeas will lose their crunch. Think of it as a convenient salad kit you make for yourself!

My tahini dressing is too thick. What did I do wrong?
You probably just need a bit more liquid! Tahini brands vary in thickness. Don’t worry, this is an easy fix. Just whisk in more warm water, a teaspoon at a time, until it reaches your desired consistency. It should be easily pourable from a spoon. The same goes if it’s too thin—add a little more tahini to thicken it up.

What’s a good substitute for feta cheese?
If you’re not a feta fan or need a dairy-free option, there are great alternatives. Creamy goat’s cheese works wonderfully. For a vegan version, a generous sprinkle of nutritional yeast will give you a cheesy, savoury flavour, or you could use crumbled vegan feta. Toasted chickpeas are so flavourful you might not even miss the cheese!

How can I add more protein to this salad?
This salad is already pretty hearty, but you can easily amp it up. Grilled chicken breast, flaked canned tuna, a couple of soft-boiled eggs, or even a can of butterbeans would be fantastic additions. For a plant-based boost, a scoop of cooked quinoa or lentils would blend in perfectly with the other flavours.

Can I use a different green instead of spinach?
Of course! Kale is a sturdy option—just remember to massage it with a bit of the dressing first to soften it up. Arugula (rocket) would add a lovely peppery kick, or a mix of romaine and butter lettuce would provide a lighter, crunchier base. The recipe is very adaptable, so use what you love and have on hand.