Spinach and chickpea salad

May 5, 2015 (Last Updated: January 11, 2019)

Spinach and chickpea salad

Serves: 2– 4
Cooking Time: 10 mins


  • 45ml (3 tbsp) olive/avocado oil
  • 1 x 400g tin chickpeas, drained
  • salt and freshly ground black pepper, to taste
  • 600g baby spinach, blanched
  • 15ml (1 tbsp) sesame seeds
  • Parmesan shavings, to serve



Heat the oil in a large frying pan, add the chickpeas and season.


Add the spinach and toss quickly with the chickpeas. Transfer to a serving dish, sprinkle with the sesame seeds, garnish with the Parmesan and serve. If you like, add an extra drizzle of oil for a shiny finish.

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