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    Home » Recipes » Lunch » Spinach Salad Toasted Chickpeas & Pomegranate Vinaigrette

    Spinach Salad Toasted Chickpeas & Pomegranate Vinaigrette

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 4 Comments

    spinach salad toasted chickpeas pin

    What happens when a creative healthy home cook gets hungry after being on a junk filled week long vacation? A healthy, light, vegetarian salad idea, that's what!

    I'm super happy with this idea. It was fast, easy, tasty, satisfying and an uber light lunch! I may make it again tonight to bring to work tomorrow.

    Ingredients

    • 1 can (15oz) Chickpeas (will only be using ½ cup for the salad)
    • About ½ teaspoon ground cumin
    • About 3 cups baby spinach leaves
    • 10 grape tomatoes
    • slice of red onion chopped
    • 1 oz pomegranate juice
    • 1 tablespoon red wine vinegar
    • ½ tablespoon honey (10g)
    • 1 teaspoon olive oil (5g)
    • Kosher salt and fresh cracked black pepper

    Instructions

    Drain and rinse the chickpeas Lay them on a few paper towels to dry while you grab the rest of the ingredients.

    Heat a skillet over medium-high heat. It should be large enough for the chickpeas to create one layer on the bottom. Once the pan is heated add the beans and sprinkle with the cumin. Shake the pan to prevent sticking. "Toast" the chickpeas for about 5-6 minutes shaking every minute or two. They will begin to pop a bit, just toss around the pan when that happens.

    While the chickpeas are toasting place the spinach, tomatoes and onion in a large bowl big enough to toss (or shake) the salad.

    Whisk the pomegranate juice, vinegar, honey, oil, salt and pepper and set aside.

    Add the toasted chickpeas (½ cup of them - 82g) to the salad, top with the pomegranate vinaigrette and toss to coast everything.

    Enjoy!

    Note: Notice the backdrop on the photo. It's the sidewalk outside of my apartment. My kitchen right now is like a cave.. no light! Outside is the only way to get a half decent photo. 🙁

    📖 Recipe

    spinach salad toasted chickpeas featured

    Spinach Salad Toasted Chickpeas & Pomegranate Vinaigrette

    Looking for a nutrient-packed salad with a burst of flavor? Look no further than this delicious spinach salad with toasted chickpeas and a sweet-tart pomegranate vinaigrette.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 6 minutes mins
    Cook Time 8 minutes mins
    Total Time 14 minutes mins
    Course Salad
    Cuisine American
    Servings 1 people
    Calories 146 kcal

    Ingredients
      

    • 1 can 15oz Chickpeas (will only be using ½ cup for the salad)
    • About ½ teaspoon ground cumin
    • About 3 cups baby spinach leaves
    • 10 grape tomatoes
    • slice of red onion chopped
    • 1 oz pomegranate juice
    • 1 tablespoon red wine vinegar
    • ½ tablespoon honey 10g
    • 1 teaspoon olive oil 5g
    • Kosher salt and fresh cracked black pepper

    Instructions
     

    • Drain and rinse the chickpeas Lay them on a few paper towels to dry while you grab the rest of the ingredients.
      1 can
    • Heat a skillet over medium-high heat. It should be large enough for the chickpeas to create one layer on the bottom. Once the pan is heated add the beans and sprinkle with the cumin.
      About ½ teaspoon ground cumin
    • Shake the pan to prevent sticking. "Toast" the chickpeas for about 5-6 minutes shaking every minute or two. They will begin to pop a bit, just toss around the pan when that happens.
    • While the chickpeas are toasting place the spinach, tomatoes and onion in a large bowl big enough to toss (or shake) the salad.
      About 3 cups baby spinach leaves, 10 grape tomatoes, slice of red onion chopped
    • Whisk the pomegranate juice, vinegar, honey, oil, salt and pepper and set aside.
      1 oz pomegranate juice, 1 tablespoon red wine vinegar, ½ tablespoon honey, 1 teaspoon olive oil, Kosher salt and fresh cracked black pepper
    • Add the toasted chickpeas (½ cup of them - 82g) to the salad, top with the pomegranate vinaigrette and toss to coast everything.

    Notes

    • Notice the backdrop on the photo. It's the sidewalk outside of my apartment. My kitchen right now is like a cave.. no light! Outside is the only way to get a half decent photo.

    Nutrition

    Calories: 146kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 86mgPotassium: 995mgFiber: 4gSugar: 18gVitamin A: 9868IUVitamin C: 49mgCalcium: 120mgIron: 4mg
    Keyword Chickpea, Pomegranate, Spinach, Vinaigrette
    Tried this recipe?Let us know how it was!

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    1. Cindy

      July 21, 2009 at 12:06 am

      I think your site is sooooooooo awesome! I love how you come up with your own recipes!!!! I am just starting to cook cuz I hate feeling like there's nothing to eat only b/c I can't think of anything I'm able to cook. Anyways, your recipes are awesome and I'm scrolling through them to see what I want to make soon. I like your pizza recipes by the way!!! Cool!

      Reply
    2. Eve

      July 20, 2009 at 2:37 pm

      That salad looks great! I love beans and have some pomegranate juice in my fridge...

      Reply
    3. Krista S.

      July 20, 2009 at 12:33 pm

      My entire apartment is like a cave. LOL The salad looks great. I eat salad almost 5 days a week for lunch because it's quick and easy and super versatile.

      Reply
    4. Erin from $5 Dinners

      July 19, 2009 at 10:17 pm

      LOVE your site! Was just tipped off by a friend!

      I take my food outside all the time to photograph it!

      Erin

      Reply

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