By: Amy Katz · Published: · Last modified: · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.
5 from 34 votes
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Special diet: gluten-free, nut-free, soy-free, vegan
Mediterranean-inspired vegan Chickpea Spinach Salad features carrots and Kalamata olives in a light lemony dressing. This colorful dish is easy to make with only 6 ingredients in about 15 minutes! Enjoy it for lunch or as a side dish any day of the week.
Chickpeas, also known as garbanzo beans, are a versatile plant-based protein that works well as part of a vegan Mediterranean diet.
I recommend keeping some cans on hand so you can make quick lunches like chickpea cucumber salad and vegan no-tuna salad. And if you like Mediterranean flavors, you're sure to enjoy this easy vegan Chickpea Spinach Salad, as well.
Simply combine the legumes with mild spinach leaves, sweet shredded carrots, and tangy black olives along with a little olive oil and fresh lemon juice, and you'll have yourself a delicious Greek-inspired dish in no time!
Jump to:
- Why you'll love this recipe
- Ingredients
- Variations
- Instructions
- Amy's tip
- Serving suggestions
- Storing
- Recipe FAQs
- More vegan chickpea recipes
- 📋 Recipe
- 💬 Comments
Why you'll love this recipe
- It's loaded with Greek-inspired flavors, yet only requires 6 ingredients (plus salt and pepper).
- You can make it in about 15 minutes.
- It's perfect for lunch, but also works well as a starter or side with your favorite dishes.
Ingredients
Spinach: Packaged fresh baby spinach works well in this recipe. Or you can buy a bunch of spinach and chop it into bite-size pieces.
Carrots: You can either buy pre-shredded carrots or shred whole carrots yourself using either a box grater or a food processor.
Kalamata olives: Choose pitted olives, if available.
Variations
This Chickpea Spinach Salad is easy to customize to make it your own.
- Choose a different variety of olives such as California black or Spanish manzanilla olives.
- If you don't care for olives, leave them out or add diced avocado in their place.
- Add additional vegetables to your salad such as halved cherry tomatoes, diced cucumbers, or sliced red onion.
- Make the vinaigrette with red wine vinegar in place of fresh lemon juice.
- Add extra flavor to the dressing with some dried oregano or your favorite seasoning blend.
- Top your salad with some vegan feta cheese crumbles or tofu feta cubes.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
As you can probably imagine, this recipe is very easy to make.
- First, add the chickpeas, carrots, spinach, and olives to a large salad bowl.
- Then mix the olive oil, lemon juice, and salt and pepper in a small bowl or jar to make the dressing.
- Pour the dressing over and salad and toss well to coat. Taste and adjust for salt and pepper, as needed, and serve.
This recipe makes 2 servings as a light meal. Or if you make it as a starter, 4 people can enjoy it.
Amy's tip
Chickpea Spinach Salad tastes best served immediately. If making it in advance, I recommend keeping the dressing separate from the salad until you're ready to eat.Otherwise the spinach will get soggy.
Serving suggestions
Enjoy this Chickpea Spinach Salad on its own or with some crunchy sourdough bread for a light yet filling lunch. My favorite is Bread SRSLY gluten-free vegan sourdough from San Francisco. Use code VEGGIESSAVETHEDAY for 15% off your first order.
Or serve smaller portions as a starter with your favorite dishes. It pairs well with everything from roasted garlic and romanesco pasta to Mediterranean tofu tacos to vegan puttanesca cauliflower.
Storing
Chickpea Spinach Salad is best stored undressed so the spinach leaves don't get soggy from the dressing. The salad and dressing can be kept separately in airtight containers in the refrigerator for up to 3 days.
Recipe FAQs
Can dried chickpeas be used instead of canned?
If you want to use dried beans, cook them in advance before making this recipe. You will need ½ cup of dried chickpeas which will be approximately 1½ cups when cooked.
Are chickpeas and garbanzo beans the same thing?
Yes, they are one in the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.
What is the difference between black olives and Kalamata olives?
Kalamata olives have a richer, fruitier flavor than milder black olives.
More vegan chickpea recipes
- Pan Fried Chickpeas
- Lemony Chickpea Potato Soup
- Mango Chickpea Salad
- Baked Vegan Chickpea Burgers
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Vegan Chickpea Spinach Salad
Mediterranean-inspired vegan Chickpea Spinach Salad features carrots and Kalamata olives in a light lemony dressing. This colorful dish is easy to make with only 6 ingredients in about 15 minutes!
5 from 34 votes
Print Pin
Special diet: gluten-free, nut-free, soy-free, vegan
Course: Salad
Cuisine: Fusion, Greek, Mediterranean
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 2
Calories: 367kcal
Author: Amy Katz
Ingredients
- 15 ounces chickpeas, (garbanzo beans) rinsed and drained (1½ cups)
- 1 cup carrots, peeled and shredded
- 1 cup baby spinach
- ¼ cup Kalamata olives, sliced
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- salt and pepper, to taste
US Customary - Metric
Instructions
Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
Whisk together the olive oil, lemon juice, and salt and pepper in a small bowl to make the dressing. Alternatively, add the ingredients to a small jar with a lid and shake to combine.
Pour the dressing over and salad and toss well to coat.
Taste and adjust for salt and pepper, as needed. Serve immediately.
Notes
This recipe makes 2 meal-size servings or 4 servings as a starter or side dish.
If you are making it in advance, keep the dressing separate from the salad until you're ready to eat. The dressing can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 367kcal | Carbohydrates: 37g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 911mg | Potassium: 610mg | Fiber: 12g | Sugar: 3g | Vitamin A: 12197IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 3mg
Nutritional information is an estimation only.
More Vegan Salad Recipes
- Lemon Cucumber Orzo Salad
- Vegan Pesto Pasta Salad
- Vegan Pesto Chickpea Salad
- Vegan Greek Salad
About Amy
Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.
Reader Interactions
Comments
Rosie-d
This sounds delicious. Is there a way to make it oil free? I understand that olive oil is healthy, but my doctor has advised me to avoid oils unless it is used as part of a whole food.
Reply
Amy Katz
Hi Rosie, In this case, I would simply leave out the olive oil. I hope you enjoy it!
Reply
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