Protein-Packed Vegan Recipe

Spinach and Chickpea Salad

Average: 5 (2 votes)
(2 votes)
Spinach and Chickpea Salad
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Health Score:
8,6 / 10
25 min.

Healthy, because

Even smarter

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

You can replace the baby spinach with other types of lettuce as you wish: Lamb's lettuce, a mixture of wild lettuce or dandelion salad also fit the taste perfectly.


2 ozs Shelled pistachio
1 clove garlic cloves
4 Tbsps olive oil
1 Lime (juiced)
2 Tbsps balsamic vinegar
1 tsp Tahini
½ tsp Ras el hanout
1 pinch brown sugar
freshly ground peppers
1 red onion
6 ozs baby Spinach
1 handful parsley
14 ozs chickpeas (canned)
1 Tbsp vegan Mayonnaise
How healthy are the main ingredients?
chickpeasolive oilparsleyMayonnaiseSpinachgarlic clove

Preparation steps


Toast the pistachios in a dry pan. Remove from the pan and let cool. Finely chop 1 tablespoon of the pistachios for garnish. Add the remaining pistachios to a blender. Puree the pistachios with the garlic, oil, lime juice, vinegar, tahini, ras el hanout, and the sugar. Season to taste with salt and pepper. Peel and finely dice the onion. Rinse and dry the spinach and the parsley. Remove the leaves from the parsley, and tear the spinach into bite-sized pieces. Rinse the chickpeas in a colander and drain well. Mix all the prepared salad ingredients with the dressing, and toss to combine. Transfer to plates and drizzle with the mayonnaise. Sprinkle with the pistachios and serve.