Recipe – Chickpea and Spinach Salad

This is an incredibly easy vegetarian recipe, which can be adapted to vegan if you substitute the cheddar for vegan cheese. It’s perfect for lunch, a light dinner, or even a side salad. You could also double the recipe and serve it as a sharing plate alongside your main meal.

When I was making this dish, I hadn’t intended to post it online, but it was just too yummy not to! I also can’t stress enough how simple it is to make, which is perfect for those of you with a hectic schedule.

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Chickpeas are an amazing source of protein and, as we know, protein is essential in aiding muscle recovery and cell growth/repair. Chickpeas also contain a high level of fibre, which contributes to digestive health, and helps leave you feeling fuller for longer after a meal.

Below is a list of other vitamins and minerals found in chickpeas, and why these are beneficial to your health:

  • Iron: aids transportation of oxygen around the body, and acts to combat fatigue
  • Manganese: supports bone development and collagen production
  • Phosphate: helps to build/repair bones, and contributes to efficient nerve function
  • Folate: aids cell growth
  • Calcium: essential for bone health, whilst also assisting consistent communication between the brain and the rest of the body
  • Zinc: regulates the immune system

Of course there are plenty of other wholesome ingredients in this recipe, including spinach, avocado and red onion. These nutrient-dense products are sure to leave you feeling fresh, satisfied and fuelled for anything.

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The Recipe:

Vegetarian (or vegan if adapted)

Gluten Free

Refined Sugar Free

Ingredients (always use organic products where possible):

  • Half a can of chickpeas
  • Two handfuls of spinach
  • Half a red onion
  • Half an avocado
  • Around 15g of cheddar cheese, or vegan alternative
  • Two teaspoons of olive oil
  • Balsamic vinegar, to taste

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  1. Empty the chickpeas into a colander, rinse with fresh water and leave to drain, before adding to a mixing bowl
  2. Rinse the spinach in the colander, leave to drain whilst you prep the other ingredients
  3. Skin and roughly chop the red onion
  4. Scoop the avocado out of its skin, removing the stone. Chop into chunks
  5. Finely grate the cheddar cheese
  6. Add all prepped ingredients into the mixing bowl, along with the olive oil and balsamic vinegar
  7. Combine with salad spoons, ensuring the dressing has covered all of the mixture
  8. Serve, and enjoy!

Handy tip: I like to top mine with lots of black pepper, but you could also add dried chilli seeds, for an extra kick!

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