Spiced Chickpea & Spinach Skillet Warm Salad
This warm salad is a vibrant, nutrient-rich dish that combines spiced chickpeas with sautéed spinach, creating a perfect balance of protein, fiber, and vitamins. This recipe is quick, healthy, and satisfying, making it ideal as a main course or a side dish. The spices add warmth and depth to the dish, while the spinach provides a fresh, earthy flavor.
Nutrition Facts
Per serving
Energy
127 kcal
Protein
6 g
Carbs
20 g
Fat
3 g
Fiber
6 g
Ingredients
Spinach
0.5 cup, chopped (100g)
Chickpeas (Raw)
1 small cup (100g)
Red Onion
0.25 cup, sliced (50g)
Clove Garlic, Minced
1 tsp (5g)
Chopped Tomato
1 small cup (100g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
lemon juice
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Cumin Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
Paprika powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Instructions
Preparation
Soak Chickpeas: Wash and soak the chickpeas overnight in 4-5 cups of water.
Boil Chickpeas: Drain the soaked chickpeas and rinse. Boil them in fresh water with a pinch of salt for about 25-30 minutes or until tender. Drain the water and set aside.
Cooking Steps
Heat oil in a large skillet over medium heat.
Add minced garlic and chopped onions. Sauté for 2-3 minutes until onions are softened and translucent.
Stir in cumin powder, coriander powder, paprika, and turmeric. Sauté for 30 seconds to release the aroma of the spices.
Add the boiled chickpeas. Toss well to coat them in the spice mixture. Cook for 4-5 minutes, stirring occasionally.
Add chopped tomatoes and cook for another 2-3 minutes until the tomatoes soften.
Add the chopped spinach leaves and cook for 2-3 minutes until wilted.
Season with salt, black pepper, and a splash of lemon juice. Mix well.
Remove from heat and garnish with fresh coriander leaves.
Serve warm.