2-Minute Lemon, Spinach, & Chickpea Salad

2-Minute Lemon, Spinach, & Chickpea Salad in a fresh lemon and avocado oil dressing. Perfect for workweek lunches!

Are you team kale or team spinach?

For years I was decidedly team kale, lacinato, or curly.

Maybe that’s because I ate a lot of frozen growing up so kale felt new and exciting.

But lately I’ve been all about that fresh baby spinach life.

I buy a giant tub each week at the store each week and what I don’t eat in salads I freeze and add to my shakes.

I don’t care how much you love kale, you’ve got to admit, you can *always* taste a bit of it in your shake, right?

Anyway, I’m not here with a shake recipe today, friends, I’m here with a fresh salad recipe!

This 2-Minute Lemon, Spinach, & Chickpea Salad is ready in under 5 minutes for a light and breezy summer meal.

 

What You Need to Make 2-Minute Lemon, Spinach, & Chickpea Salad

So here’s how this salad was discovered.

Over Memorial Day Weekend I was busy with activities and adventuring so food was kind of a delicious afterthought that punctuated the sunshine in forkfuls.

To set the state of the fridge– it was full of freshly purchased produce, but none of the vegetables and fruit were washed and chopped yet and I needed to grab something fast before meeting friends.

The only vegetable “ready-to-go” from the fridge was a container of baby spinach.

I grabbed a handful of baby spinach opened a can of chickpeas, squeezed a lemon, and drizzled a bit of avocado oil.

A dash of salt and pepper seasoned things simply and I can safely say that I spent more time impressed with how delicious it tasted than I spent putting it together.

That’s how summer should be, right?

How to Make 2-Minute Lemon, Spinach, & Chickpea Salad

The base of this salad is a big bed of spinach, topped with canned chickpeas and an easy no-mix dressing.

I don’t ever measure my leafy greens, so the best I can tell you is to grab a big Popeye sized handful of spinach topped with 1/2 can of uncooked garbanzo beans.

It doesn’t sound like a lot, but when flavors work they just work, you know?

The pairing of leafy greens and chickpeas, while being delicious, also make this salad protein, iron, and fiber-rich.

It’s light but surprisingly filling.

Then we add a simple and satiating lemon and avocado oil combo for flavor.

How to Make the Dressing

No tahini dressing, WHAT?!

I was a little apprehensive to share this recipe on the blog, because the dressing is a super simple lemon and avocado oil.

You guys know I love my oil-free options here at F&V, but lately I’ve been adding some choice oils into my diet and recipes.

I will always love tahini, but I’ve been craving some lighter dressings for summer and nothing does it quite as well as an oil and lemon.

And what is life to deny your cravings?

When selecting oils for dressing, I like to go with a high-quality extra-virgin avocado oil that’s cold-pressed and created with minimal processing, keeping the avocado nutrients, healthy fats, and flavor intact.

It’s perfect for drizzling on salad greens with a big squeeze of citrus to balance things out.

You can premix the lemon and avocado oil separate but typically I just squeeze them into the salad bowl directly to keep things even speedier.

How to Serve 2-Minute Lemon, Spinach, & Chickpea Salad

This 2-Minute Lemon, Spinach, & Chickpea Salad is my current favorite for light summer lunches!

I kept mine simple with just chickpeas and spinach, but you can always add more bulk to yours with extra chopped raw veggies.

To meal prep these for lunches, add the chickpeas seasoned with Himalayan sea salt and black pepper to meal prep containers, then top with baby spinach so the spinach doesn’t wilt.

Bring lemon and avocado oil mixed in a separate container and shake and drizzle over the contents and toss well before serving!

I usually prepare half of the salad for lunch then enjoy the second half the next day to ensure everything stays fresh and vibrant.

Enjoy!

More Easy Vegan Salads

• My Go To Kale Salad

• Roasted Beet Salad With Citrus Tahini

• Curried Cauliflower Kale Salad

• Warm Kale Salad With Citrus Tahini

• Cran-Apple Tempeh Kale Salad

• Raw Krazy Kale Salad

• Raw Brussels Sprouts Salad

• Baked By Melissa’s Green Goddess Salad

• Wintergreen Salad With Maple Dijon Vinaigrette

• Thai Salad With SunButter Dressing

• Roasted Squash & Arugula Salad

• Kidney Bean Arugula Salad

• Chop’t Chickpea Salad

• Red Bean & Pomegranate Salad

• Roasted Fig Arugula Salad

• Golden Bean & Green Bean Salad

• Brussels Sprout Cranberry Salad

• Fall Harvest Salad

• Kale Caesar With Avocado Tahini 

• Swiss Chard Abundance Salad

I Want to Hear From You

If you make this 2-Minute Lemon, Spinach, & Chickpea Salad, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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