Warm Chickpea Salad with Ginger

Elevate your salad game with this Warm Chickpea Salad with Ginger, a vibrant and nutritious dish packed with bold flavors and wholesome ingredients. Perfect as a light main course or a versatile side, this recipe features tender chickpeas coated in a fragrant mix of fresh ginger, garlic, and ground cumin, complemented by sautéed red bell peppers and red onions for a pop of color and sweetness. Wilted baby spinach lends a nutrient-rich boost, while a zesty dressing of lemon juice, soy sauce, and honey ties everything together with a tantalizing balance of tangy and savory notes. Ready in just 25 minutes, this quick and easy dish is seasoned to perfection and finished with optional fresh cilantro for a refreshing garnish. Ideal for busy weeknights or casual entertaining, this warm salad showcases simple, wholesome ingredients crafted into an irresistible flavor-packed dish. Keywords: warm chickpea salad, ginger salad recipes, easy weeknight meals, healthy salad ideas, quick vegetarian recipes.

Nutriscore Rating: 85/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas (rinsed and drained)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 medium red bell pepper (diced)
• 0.5 medium red onion (thinly sliced)
• 2 cups baby spinach
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon honey (or maple syrup for vegan)
• 0.5 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro (chopped, optional for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Add the minced garlic, grated ginger, and ground cumin to the skillet. Sauté for about 1-2 minutes, until fragrant.

Step 3

Stir in the diced red bell pepper and sliced red onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly.

Step 4

Add the chickpeas to the skillet and cook for another 3-5 minutes, stirring to ensure the chickpeas warm through and are coated in the ginger and garlic mixture.

Step 5

Meanwhile, in a small bowl, whisk together the lemon juice, soy sauce, honey, and the remaining tablespoon of olive oil. Adjust seasoning with salt and black pepper to taste.

Step 6

Reduce the heat to low and add the baby spinach to the skillet. Stir gently until the spinach wilts, about 1-2 minutes.

Step 7

Pour the prepared dressing over the chickpea mixture and toss to combine evenly.

Step 8

Remove the skillet from heat and taste for seasoning, adjusting if necessary.

Step 9

Transfer the warm chickpea salad to a serving dish and garnish with fresh cilantro, if desired.

Step 10

Serve immediately as a light main course or alongside your favorite protein.

Nutrition Facts

Serving size	(803.3g)

Amount per serving	% Daily Value*
Calories	1113.2

Total Fat 40.1g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2395.7mg	0%
Total Carbohydrate 149.0g	0%
Dietary Fiber 39.5g	0%
Total Sugars 36.8g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 316.9mg	0%
Iron 16.8mg	0%
Potassium 1862.8mg	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: 31.6%

Protein: 16.3%

Carbs: 52.1%