Warm Bean and Spinach Salad

Savor the wholesome goodness of this Warm Bean and Spinach Salad, a vibrant medley of nutrient-packed ingredients that comes together in just 25 minutes! Featuring protein-rich chickpeas and cannellini beans, fresh baby spinach, and juicy cherry tomatoes, this warm salad is elevated with a zesty homemade dressing of lemon juice, balsamic vinegar, and a hint of honey or maple syrup for a vegan-friendly twist. Aromatic sautéed onions and garlic create a flavorful base, while optional toppings like crumbled feta and toasted pine nuts add a delightful finishing touch. Perfect as a light lunch, hearty side dish, or satisfying vegan main course, this recipe is a quick, healthy, and irresistible way to enjoy your vegetables.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic cloves
• 1 can (15 oz, drained and rinsed) canned chickpeas (garbanzo beans)
• 1 can (15 oz, drained and rinsed) canned cannellini beans
• 4 cups fresh baby spinach
• 1 cup (halved) cherry tomatoes
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey (or maple syrup for vegan option)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon (optional) red pepper flakes
• 0.5 cup (crumbled, optional) feta cheese
• 2 tablespoons (optional) toasted pine nuts

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the diced onion to the skillet and sauté for 5 minutes, or until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the drained chickpeas and cannellini beans to the skillet and cook for 3-4 minutes, stirring occasionally, until warmed through.

Step 5

Reduce the heat to low and add the fresh baby spinach to the skillet. Stir gently until the spinach wilts, about 2-3 minutes.

Step 6

Remove the skillet from heat and stir in the halved cherry tomatoes.

Step 7

In a small bowl, whisk together the lemon juice, balsamic vinegar, honey (or maple syrup for a vegan option), salt, black pepper, and red pepper flakes if using.

Step 8

Pour the dressing over the warm salad in the skillet and toss to combine.

Step 9

Transfer the salad to a serving platter or individual plates. Top with crumbled feta cheese and toasted pine nuts, if desired.

Step 10

Serve immediately while warm and enjoy!

Nutrition Facts

Serving size	(1374.2g)

Amount per serving	% Daily Value*
Calories	1438.5

Total Fat 63.8g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 3.1g
Cholesterol 66.8mg	0%
Sodium 3972.1mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 42.4g	0%
Total Sugars 29.0g
Protein 59.4g	0%

Vitamin D 12IU	0%
Calcium 822.2mg	0%
Iron 17.4mg	0%
Potassium 2959.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 16.1%

Carbs: 44.9%