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Chickpea and Spinach Salad with Roasted Red Onions

Chickpea and Spinach Salad with Roasted Red Onions is a delightful dish that brings together the fresh flavors of veggies and the satisfying crunch of seeds. This salad is perfect for a light lunch, a healthy side dish, or even a quick weeknight dinner. It is filling, packed with nutrients, and the roasted red onions add a sweet touch that makes this salad truly special.

Why Make This Recipe

There are plenty of reasons to make this Chickpea and Spinach Salad. First, it is quick and easy to prepare, making it ideal for busy days. Moreover, it is nutritious, providing protein from chickpeas, vitamins from spinach, and healthy fats from sunflower seeds and olive oil. Plus, the combination of flavors and textures will keep your taste buds happy!

How to Make Chickpea and Spinach Salad with Roasted Red Onions

Ingredients

2 large red onions, thinly sliced
2 tablespoons olive oil (for roasting onions)
1 teaspoon dried thyme
Salt and pepper to taste (for roasting onions)
1 (15-ounce) can chickpeas, drained and rinsed
5 ounces fresh spinach, washed and dried
1/2 cup crumbled feta cheese
1/4 cup toasted sunflower seeds
1/4 cup lemon juice
2 tablespoons olive oil (for salad dressing)
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste (for salad dressing)

Directions

Preheat your oven to 400°F (200°C).
Prepare the Roasted Red Onions: In a bowl, toss the sliced red onions with 2 tablespoons of olive oil, thyme, salt, and pepper. Spread the onions in a single layer on a baking sheet.
Roast the onions for 20-25 minutes, or until they are softened and slightly caramelized, stirring halfway through.
While the onions are roasting, prepare the salad: In a large bowl, combine the drained and rinsed chickpeas, spinach, feta cheese, and sunflower seeds.
In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, minced garlic, Dijon mustard, salt, and pepper.
Add the roasted red onions to the salad bowl.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or chill for later.

How to Serve Chickpea and Spinach Salad with Roasted Red Onions

You can serve this salad on its own as a light meal or as a side dish alongside grilled chicken or fish. It also pairs well with crusty bread for a more filling dinner. Enjoy it fresh, or let the flavors blend in the fridge for an even better taste!

How to Store Chickpea and Spinach Salad with Roasted Red Onions

If you have leftovers, store the salad in an airtight container in the fridge. It is best enjoyed within 2-3 days. The flavors will meld together, but be sure to keep the dressing separate if you want to maintain the crunch of the ingredients.

Tips to Make Chickpea and Spinach Salad with Roasted Red Onions

Use fresh ingredients whenever possible for the best flavor.
You can adjust the seasoning to your taste; feel free to add more lemon juice, garlic, or herbs.
For added crunch, toast the sunflower seeds in a dry pan for a few minutes before adding them to the salad.

Variation

You can easily customize this salad by adding other ingredients such as avocados, cherry tomatoes, or sliced cucumbers. You can also swap the feta cheese for another cheese like goat cheese or omit it entirely for a vegan option.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad and store it in the fridge for up to 2-3 days. Just keep the dressing separate if you want to maintain freshness.

2. Can I replace chickpeas with another type of bean?
Certainly! You can use black beans, kidney beans, or any other bean of your choice.

3. How do I make this salad more filling?
To make it more filling, you can add grains such as quinoa, farro, or brown rice. These will increase the protein and fiber content.

Enjoy making and eating this delicious Chickpea and Spinach Salad with Roasted Red Onions!