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Lemony Chickpea & Herb Salad

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Prep Time 5 minutes
Cook Time 5 minutes
Servings 2 Serving
Calories 431 kcal

Ingredients
 

  • 2 ½ (410g) Chickpeas (cooked, drained and rinsed) - About 1 ¾ 15-ounce cans
  • ¼ cup (15g) Parsley (chopped) - About 1 small-sized bunch
  • ¼ cup (12g) Chives (chopped) - Available in 0.5-ounce containers
  • ¼ cup (61g) Lemon Juice - Juice from 1 ¼ medium-sized lemons
  • ¼ cup (60g) White Wine Vinegar - Available in 16.9-fluid-ounce bottles
  • 2 (6g) Garlic Cloves - About 1 small-sized bulb
  • 2 tbsps (10g) Nutritional Yeast - Available in 4.5-ounce bottles
  • 8 cups (240g) Baby Spinach - Available in 16-ounce containers
  • 1 tbsp (10g) Hemp Seeds - Available in 12-ounce bags

Instructions
 

  • In a mixing bowl, combine the chickpeas, parsley, chives, lemon juice, vinegar, garlic, and nutritional yeast. Mix well and adjust the lemon juice to taste.
  • Divide the baby spinach between serving bowls. Top with the chickpea salad mixture and spoon any remaining dressing over the top.
  • Sprinkle the hemp seeds over the salad and serve immediately. Enjoy!

Notes

  • No Chickpeas: Use white beans or lentils instead of chickpeas.
  • No Baby Spinach: Use romaine lettuce, mixed greens, or arugula instead of baby spinach.
  • Leftovers: Refrigerate in an airtight container for up to 3 days. Assemble the salad just before serving.

Nutrition

Calories: 431kcalCarbohydrates: 65gProtein: 27gFat: 8.7gFiber: 19g