Chickpea and Spinach Salad
This chickpea and spinach salad is a delicious and healthy meal that is perfect for a quick weeknight dinner or a light lunch. It is packed with nutrients and is made with simple ingredients that you probably already have on hand. This Chickpea and Spinach Salad recipe is gluten free, dairy free, nut free, low carb and low fat.
Ingredients
- 2-2 cups baby spinach
- 1 apple maple chicken sausage sliced into 1-inch pieces
- 1 sweet potato peeled and cut into 1-inch cubes
- 1 15 ounces can of chickpeas drained and rinsed
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1/2 tbsp salt
- 1/4 tbsp black pepper
For the dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt + pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the chickpeas, olive oil, garlic powder, salt, and pepper. Toss to coat.
- Spread the chickpeas on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
- In a separate bowl, combine the sweet potato cubes, olive oil, salt, and pepper. Toss to coat.
- Spread the sweet potato cubes on a baking sheet and bake for 15-20 minutes, or until tender and lightly browned.
- Air fry the chicken sausage according to the package directions.
- To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- To assemble the salad, combine the spinach, chicken sausage, sweet potato, and chickpeas in a large bowl. Drizzle with the dressing and toss to coat.
- Serve immediately or chill for later.
Tried this recipe?Let me know how it was!