17 Winter Salad Ideas Featuring Crispy Chickpea and Spinach You Need to Try

Embrace the cozy flavors of winter with these 17 delightful salad recipes, where crispy chickpeas and vibrant spinach take center stage. Perfect for adding a nutritious and satisfying crunch to your seasonal menu!

Steps

1. Heat a large nonstick fry pan over medium heat.



2. Drain canned chickpeas, rinse under cold water, and shake off excess water.
3. Add chickpeas to the hot pan in a single layer, stirring occasionally.



4. After 4 minutes, add 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and season with sea salt and black pepper.
5. Mix everything together, then remove from heat and allow to cool.



6. Prepare the sherry vinaigrette by combining 2 tablespoons olive oil, 1/2 tablespoon sherry vinegar, grated garlic clove, and 1 tablespoon chopped parsley in a small bowl.
7. Season the vinaigrette with sea salt and black pepper, whisk together and set aside.
8. Wash and dry 2 cups of fresh spinach if not using pre-packaged, then roughly chop and add to a large bowl.
9. Thinly slice 2 shallots and halve 10 cherry tomatoes, then add to the bowl with the spinach.
10. Lightly season the spinach mixture with sea salt and black pepper.



11. Add the cooled spiced chickpeas to the spinach mixture and combine well.



12. Transfer the salad to a serving dish and drizzle the vinaigrette over the top.
13. Serve at room temperature or refrigerate and serve chilled. Enjoy!

Ingredients

• 2 1/2 cups canned chickpeas (400 grams, drained)
• 2 cups fresh spinach (100 grams)
• 2 shallots
• 10 cherry tomatoes
• 1 teaspoon sweet smoked Spanish paprika (2.30 grams)
• 1/2 teaspoon ground cumin (1.25 grams)
• 1 tablespoon extra virgin olive oil (15 ml)
• Pinch of sea salt
• Dash of black pepper
• 2 tablespoons extra virgin olive oil (30 ml)
• 1/2 tablespoon sherry vinegar (8 ml)
• 1 clove garlic
• 1 tablespoon finely chopped parsley (4 grams)
• Pinch of sea salt
• Dash of black pepper

FAQ

• Can I use dried chickpeas instead of canned ones for this salad?
• Absolutely! If you opt for dried chickpeas, soak them in water overnight and then simmer for 1 to 2 hours until they are tender.
• Is it necessary to serve the salad immediately after making it?
• No, this salad can be served at room temperature or chilled. Simply refrigerate it if you prefer a cooler dish.
• What can I substitute for chickpeas if I want to try a different bean?
• You can substitute chickpeas with white beans or lima beans for a different flavor and texture.
• How can I enhance the flavor of the chickpeas in this salad?
• Pan roasting the canned chickpeas for about 4 minutes helps to bring out a nutty flavor and improves their texture. Adding spices during this process also enhances the depth of flavors.
• What type of vinegar is used in the sherry vinaigrette?
• The vinaigrette is made with sherry vinegar, which adds a distinctive tangy flavor to the dressing.
• Can I add other vegetables to this salad?
• Yes, feel free to customize the salad by adding your favorite vegetables, such as cucumbers or bell peppers, for additional crunch and flavor.

Tips

• For enhanced flavor and texture, pan roast the canned chickpeas for about 4 minutes before adding spices. This will give them a nutty flavor and make the spices more aromatic.
• Consider using jarred chickpeas as a convenient option, but if using dried ones, remember to soak them overnight and cook until tender the next day.
• Customize the salad by serving it at either room temperature or chilled after refrigerating; both options are equally delightful.
• When making the sherry vinaigrette, finely grate the garlic to ensure it blends well and infuses the dressing with its full flavor.

Clare