Chickpea Spinach Salad with Tamari Dressing

Chickpea Spinach Salad with Tamari Dressing

A 5 minute quick, easy vegetarian salad
Cook Time 5 mins
5 mins
Total Time 5 mins
Course Lunch, Salad, Side Dish
Cuisine Indian, Mediterranean, Modern Indian
Servings 1
Calories 183 kcal

Ingredients
  

  • 1/2 cup Chickpeas cooked
  • 1 1/2 cups Baby Spinach
  • 1/4 no Cucumber sliced
  • 1 tsp Tamari
  • 1 tsp Balsamic Vinegar
  • 1/4 tsp Dijon Mustard

Instructions
 

Make the dressing

  • Add the tamari, balsamic vinegar, and dijon mustard to a jar. Cover, shake well, and set aside.

Assemble the salad

  • Divide the baby spinach, cucumber and chickpeas onto plates. Top with dressing and enjoy!

Notes

  • Leftovers – Refrigerate the dressing and salad separately in airtight container for up to 4 to 5 days.
  • More Flavor – Add grated ginger, minced garlic and/or toasted sesame seeds.
  • No Balsamic Vinegar – Use red wine vinegar instead
  • Want to minimise sodium in your meal? Instead of the dressing, season with lime juice, salt, pepper and fresh or dried herbs.

Nutrition

Calories: 183kcalFat: 2gProtein: 11gCarbohydrates: 31g
Keyword 5 minute recipe, chickpea, chickpea salad, dairy free, gluten free, grain free, low glycemic recipe, nut free, oil free, quick and easy, Salad, sugar free, vegan, vegetarian
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