Spinach and Chickpea Salad


  • 6 cups of fresh spinach leaves
  • 1.5 cups of garbanzo beans (chick peas), rinsed and drained
  • 4 mini cucumbers with peel sliced
  • 20 grape or cherry tomatoes halved
  • 1/2 cup of red onion, sliced thin and chopped
  • juice of 1/2 lemon
  • 1/4 cup chopped dill weed (fresh)
  • 3 tbsp. olive oil
  • 1/2 tsp cayenne pepper
  • 2 tbsp red wine vinegar
  • 1 tbsp minced garlic


  1. In a large bowl mix together spinach, onion, cucumbers, tomatoes and garbanzo beans
  2. In a separate small bowl whisk together olive oil, lemon juice, red wine vinegar, cayenne, garlic and dill
  3. Take mixture and pour over vegetables and beans, combine until all ingredients are coated
  4. Refrigerate for 30 minutes or more to chill and marinate
  5. Serve with 1 tbsp of goat cheese crumbles and fresh sprig of dill if desired

Makes 4 servings as a main dish

Nutrition Breakdown per serving (without goat cheese):

Calories: 235, Protein: 7g, Carbohydrates: 28g, Fat: 11g, Cholesterol: 0mg, Fiber: 6g Sodium 250mg   

Posted in: Cleansing, Diabetes Friendly, Gluten Free, Low Carb, Main Dishes, Salads, Sides, Vegan, Vegetarian