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Spinach, Chickpea, and Cranberry Salad with Lemon Olive Oil

Spinach, Chickpea, and Cranberry Salad with Lemon Olive Oil is a refreshing and nutritious dish. Packed with vitamins and minerals, this salad is perfect for a light lunch or a side dish for dinner. The combination of spinach, chickpeas, and cranberries offers a delightful mix of textures and flavors. Plus, the homemade lemon olive oil dressing adds a zesty touch that ties everything together beautifully.

Why Make This Recipe

This recipe is not only delicious but also incredibly healthy. Spinach is full of iron and nutrients, while chickpeas provide protein and fiber. Dried cranberries add a sweet burst, and sunflower seeds give a nice crunch. The lemon olive oil dressing is simple to make and enhances the overall taste. Whether you want a quick meal or a vibrant salad to impress your guests, this salad is a great choice.

How to Make Spinach, Chickpea, and Cranberry Salad with Lemon Olive Oil

Ingredients:

5 ounces fresh spinach
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup chopped red onion
2 ounces feta cheese, crumbled (optional)
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon water
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, water, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
Combine salad ingredients: In a large bowl, combine the spinach, chickpeas, dried cranberries, sunflower seeds, and red onion.
Add dressing: Pour the lemon olive oil dressing over the salad. Toss gently to coat all ingredients evenly.
Add feta (optional): If desired, sprinkle the crumbled feta cheese over the salad.
Serve immediately: Serve the salad immediately, or chill for later.

How to Serve Spinach, Chickpea, and Cranberry Salad with Lemon Olive Oil

This salad is best served fresh, but it can also be chilled for later. It pairs wonderfully with grilled chicken or fish, making it an excellent side dish for any meal. You can also enjoy it on its own for a light lunch.

How to Store Spinach, Chickpea, and Cranberry Salad with Lemon Olive Oil

If you have leftovers, store the salad in an airtight container in the refrigerator. However, it’s best to keep the dressing separate until you are ready to eat. This way, the greens will stay fresh and crunchy.

Tips to Make Spinach, Chickpea, and Cranberry Salad with Lemon Olive Oil

Customize the salad by adding your favorite nuts or seeds.
Try using different types of greens, such as arugula or kale.
For an added protein boost, consider adding grilled chicken or tofu.

Variation

Feel free to swap out the dried cranberries for another dried fruit, like raisins or cherries. You can also use different types of cheese, such as goat cheese or mozzarella, to change the flavor profile.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time, but keep the dressing separate until you’re ready to serve.

2. Is this salad vegan?
To make it vegan, simply omit the feta cheese or use a plant-based alternative.

3. Can I use frozen spinach instead of fresh?
Fresh spinach is preferred for this salad, but if you use frozen, make sure to thaw and drain it well before adding it to the salad.