A delicious, protein-packed salad featuring roasted chickpeas, fresh greens, tomatoes, and cucumber—all tossed in a lemony dressing.

Scale

3 cups spinach

3/4 cup roasted chickpeas

1/2 cucumber, sliced

1/2 cup cherry tomatoes

1/2 red onion, thinly sliced

2 tbsp lemon juice

1 tbsp olive oil

Salt and pepper to taste

Wash and dry the spinach thoroughly.

Slice cucumbers, cherry tomatoes, and red onion.

Roast the chickpeas at 375°F for 10-15 minutes until crispy.

Whisk the lemon juice and olive oil with salt and pepper to form a quick dressing.

In a salad bowl, layer spinach, veggies, and crispy chickpeas.

Drizzle with dressing, toss gently, and serve immediately.

Add feta or avocado for extra richness.

Double chickpeas if serving as a main meal.

Keywords: simple salad recipes, chickpea salad, healthy lunch ideas