chickpea-salad recipe

Chickpea and spinach salad

This is a healthy and satisfying salad naturally low in fat, high in fibre and rich in vitamins and minerals. The ingredients are readily available in all supermarkets and makes for a very affordable meal. Can be eaten as a side dish or accompany it with freshly baked crusty bread and it will become a nourishing meal the whole family will enjoy.

Chickpea spinach salad


  • 300gr chickpeas
  • 800gr spinach (wash well)
  • 1 cup extra virgin olive oil
  • 3 spring onions finely chopped
  • 1 onion, finely grated
  • ? cup dill finely chopped
  • 1 tablespoon tomato paste
  • 1 pinch nutmeg
  • juice of 1 lemon
  • salt & pepper


Soak the chickpeas overnight in cold water.

The next day drain the chickpeas, place them in a clean tea towel and lightly rub to remove the skins (as much as possible).

Place the chickpeas in a saucepan with salted water and bring to the boil, over a medium flame for approximately 40 - 50 minutes, until the chickpeas have softened.

Drain and allow to cool.

Heat the olive oil in a large saucepan and saut? the onions until soft. Let the mince mixture to cool.

Add the spinach, place the lid on the saucepan and allow the spinach to cook for 10 minutes.

Dissolve the tomato paste in one cup of water and add to the spinach and onions.

Add the chickpeas, nutmeg, salt and pepper and continue to cook for a further 25 minutes.

Just before serving add the dill and lemon juice.

Serve salad warm.

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