Spinach and Chickpea Salad

Spinach & Chickpea Salad

Warm the spinach until it just barely starts to wilt. This can be a first course or, with a cup of soup or a bit of bread, a light lunch or supper.


  • 3oz (90gr) spinach, rinsed, drained
  • 1 1/2 cups (15oz, 450gr) chickpeas, rinsed, drained
  • 3oz (90gr) bacon, chopped
  • 1 medium shallot, chopped (about 1/3 cup)
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp olive oil
  • Vinaigrette:
  • 1 tbs Dijon-style mustard
  • 2 tbs Balsamic vinegar
  • 1 tbs good olive oil


  • Vinaigrette:
  • Whisk mustard and vinegar.
  • Slowly add oil, whisking constantly until emulsified.
  • Add chickpeas and stir well to combine
  • Heat 1 tsp olive oil in a skillet. Add bacon, shallot and sauté until bacon is crisp and shallots start to brown.
  • Add paprika, cumin, and sauté briefly.
  • Add spinach and stir-fry until it just starts to wilt. 
  • Remove from heat and add to chickpeas.
  • Divide onto 2 plates and serve.


White beans can be used in place of chickpeas. 
The spices are sautéed briefly to release more of the flavor and aroma.

Keywords: spinach salad, chickpea

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