Spinach Salad with Crispy Chickpeas and Eggs
Spinach Salad with Crispy Chickpeas and Eggs is a delightful dish that combines fresh spinach with hearty protein, making it perfect for any occasion. This quick recipe is ideal for busy weeknights or when you’re hosting friends, featuring a creamy garlic dressing that enhances the natural flavors of the ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling, Baking
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 can chickpeas (15 oz), drained and rinsed
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons balsamic vinegar
- 1–2 cloves garlic (minced)
- 5 oz fresh baby spinach
- Salt & pepper (to taste)
Instructions
- Hard boil the eggs by simmering them in boiling water for about 10 minutes. Cool under running water before peeling.
- Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, salt, and pepper; spread on a baking sheet. Bake for 20-25 minutes until crispy.
- In a small bowl, mix mayonnaise, sour cream, balsamic vinegar, and minced garlic to make the dressing.
- In a large bowl, toss fresh spinach with dressing, add crispy chickpeas, and top with chopped hard-boiled eggs. Season with salt and pepper to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 220mg