Warm chickpea and spinach salad

A warm salad of chickpeas sautéed with garlic and cumin, served on a bed of wilted spinach. Comforting and filling, rich in plant protein and iron, it makes a healthy, quick lunch.

Preparation: 10 min  |  Cooking: 12 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 303 kcal · 12 g protein · 24 g carbohydrate · 15 g fat

Ingredients

• 2 tins of chickpeas
• 200 g of spinach
• 3 cloves of garlic
• 1 tsp cumin
• 1 tsp paprika
• 3 tbsp olive oil
• 1 lemon

Method

1. Sauté the chickpeas with the garlic, cumin and paprika.
2. Add the spinach and let it wilt.
3. Season with lemon juice.
4. Serve warm.

Nutritional benefits

Chickpeas provide plant protein and filling fibre, while spinach brings iron, folate and antioxidants. Sautéed with spices, they make a comforting, nutritious warm salad that is rich in protein and iron (which is absorbed better with the lemon). A healthy, quick, 100% plant-based lunch.

Variations and substitutions

• With crumbled feta (not vegan).
• With cherry tomatoes.
• Spicier: add chilli or harissa.
• With lentils instead of chickpeas.

Storage and making ahead

Keeps for 2 days and can be reheated or eaten cold. Ideal for a lunchbox.

💡 Good to know

Serve it warm so the spinach stays just wilted and the chickpeas a little crisp: the contrast makes the dish.

Read more

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · dairy-free recipes.

The foods in this recipe: chickpeas · spinach · garlic · cumin · paprika.

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