Name: Chickpea Spinach Salad with Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup Canned Chickpeas (rinsed); 1.5 tablespoons Tahini; 2 cups Baby Spinach; 1/2 cup sliced Cucumber; 1/2 cup Cherry Tomatoes (halved); 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Maple Syrup; 1 clove Garlic (minced)

Nutrition

Per serving

365 calories

Protein: 12g; 12% of calories
Carbs: 34g; 35% of calories
Fat: 23g; 53% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

In a small bowl or jar, whisk together the tahini, lemon juice, olive oil, maple syrup, and minced garlic until smooth.
If the dressing is too thick, add a teaspoon of warm water at a time until it reaches a pourable, creamy consistency.
Place the baby spinach in a large salad bowl as the base.
Top the spinach with the rinsed chickpeas, sliced cucumber, and halved cherry tomatoes.
Drizzle the lemon-tahini dressing over the vegetables.
Toss the salad gently to ensure all leaves and vegetables are evenly coated.
Finish with a pinch of sea salt and cracked black pepper if desired and serve immediately.

Nutrition

Ingredients

Instructions

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