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Chickpea and Spinach Salad Recipe

Nutritional Values

Recipe Type:


Calories 200


Total Time 30



1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
4 cups fresh spinach leaves, washed and dried
1 cucumber, diced
1 bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste

Banane Ki Vidhi

Prepare the chickpeas: Rinse and drain the chickpeas thoroughly. Set aside.

Prepare the vegetables: Wash and dry the spinach leaves. Dice the cucumber and bell pepper. Finely chop the red onion and cilantro. Place them all in a large mixing bowl.

Add chickpeas: Add the drained chickpeas to the bowl with the diced vegetables.

Prepare the dressing: In a small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and pepper.

Combine: Pour the dressing over the salad ingredients.

Toss to coat: Gently toss all the ingredients together until well coated with the dressing.

Chill: Cover the bowl and refrigerate the salad for about 15-30 minutes to allow the flavors to meld together.

Serve: Once chilled, give the salad a final toss and serve as a refreshing side dish or light meal.

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