Warm Chickpea and Spinach Salad with Lemon and Sesame
A vibrant warm salad featuring tender chickpeas, fresh spinach, and colorful vegetables tossed in a bright lemon-sesame dressing—perfect as a light vegetarian meal or side.
Equipment
Ingredients
Main Ingredients
canned chickpeas (drained, rinsed)
400 g
fresh spinach (washed)
200 g
red bell pepper (diced)
1 piece
tomato (diced)
2 piece
Lemon-Sesame Dressing
lemon (juiced)
1 piece
olive oil
45 ml
tahini
30 g
sesame seeds (toasted)
15 g
salt
3 g
black pepper
1 g
Instructions
Prepare vegetables
Wash and dice the bell pepper and tomatoes into bite-sized pieces.
Warm the chickpeas
Heat the drained chickpeas in a pan with a little olive oil until warmed through.
Wilt the spinach
Add fresh spinach to the pan with chickpeas and cook briefly until just wilted.
Make the lemon-sesame dressing
Whisk together lemon juice, olive oil, tahini (or sesame seeds), salt and pepper.
Assemble the salad
Combine warm chickpeas and spinach with diced vegetables, drizzle with dressing and sprinkle with toasted sesame seeds.
Storage
Consume within 24 hours for best texture; dressing may separate—stir before serving
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