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Spinach, Chickpea, and Roasted Garlic Salad with Tahini Drizzle

If you’re looking for a healthy and delicious salad, the Spinach, Chickpea, and Roasted Garlic Salad with Tahini Drizzle is a perfect choice. This vibrant dish combines fresh spinach, hearty chickpeas, and flavorful roasted garlic, all topped with a creamy tahini dressing. It’s perfect as a light lunch or a side dish at dinner.

Why Make This Recipe

This salad is not only tasty but also packed with nutrients. Spinach is full of vitamins and minerals, while chickpeas provide protein and fiber. The roasted garlic adds a sweet and savory flavor, making every bite enjoyable. Plus, the tahini drizzle adds a unique creaminess, making this salad stand out. It’s quick to prepare and is great for meal prep!

How to Make Spinach, Chickpea, and Roasted Garlic Salad with Tahini Drizzle

Ingredients:

1 head garlic
1 tablespoon olive oil
5 ounces fresh spinach
1 (15-ounce) can chickpeas, rinsed and drained
1/2 red onion, thinly sliced
1/2 cup sun-dried tomatoes, oil-packed, drained
1/4 cup chopped fresh parsley
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:

Roast the Garlic: Preheat the oven to 400°F (200°C). Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for 40-45 minutes, or until the garlic is soft and fragrant. Let it cool slightly, then squeeze the roasted garlic cloves out of their skins into a small bowl.
Prepare the Salad: In a large bowl, combine the spinach, chickpeas, red onion, sun-dried tomatoes, and parsley.
Make the Tahini Drizzle: In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, salt, and pepper. If needed, add more water, one tablespoon at a time, to reach your desired consistency. Stir in the roasted garlic.
Assemble the Salad: Pour the tahini drizzle over the salad and toss gently to combine. Serve immediately.

How to Serve Spinach, Chickpea, and Roasted Garlic Salad with Tahini Drizzle

This salad can be served on its own or as a side dish. It pairs well with grilled chicken, fish, or quinoa. For added texture, you can sprinkle some nuts or seeds on top before serving.

How to Store Spinach, Chickpea, and Roasted Garlic Salad with Tahini Drizzle

Store any leftovers in an airtight container in the fridge. It’s best to eat the salad within two days for optimal freshness. If you have leftover tahini drizzle, keep it in a separate container and pour it over the salad just before serving.

Tips to Make Spinach, Chickpea, and Roasted Garlic Salad with Tahini Drizzle

Use fresh spinach for the best flavor and texture.
Feel free to add other vegetables you like, such as bell peppers or cucumbers.
Adjust the thickness of the tahini drizzle by adding more or less water, depending on your preference.

Variation

You can customize this salad by adding grilled chicken for extra protein or using different beans like black beans or kidney beans. Adding avocado can also give it a creamy texture.

FAQs

1. Can I use canned chickpeas for this salad?

Yes, canned chickpeas are perfect for this recipe. Just make sure to rinse and drain them before using.

2. How can I make this salad vegan?

This salad is already vegan, as it does not contain any animal products. Enjoy it as is!

3. Can I prepare this salad in advance?

Yes, you can prepare the salad ingredients ahead of time. Just keep the dressing separate until you are ready to serve to keep everything fresh.