This chickpea and spinach salad with egg and lemon mustard dressing is a vibrant, protein-rich dish that balances fresh, crisp greens with hearty chickpeas, creamy eggs, and a zesty, tangy dressing. It’s a wholesome, energizing meal that works perfectly for lunch, dinner, or even a filling brunch.
Chickpea and Spinach Salad
Description
The first bite is refreshing and flavorful, with the bright acidity of the lemon mustard dressing complementing the nuttiness of chickpeas and the rich creaminess of eggs. The textures are beautifully layered—tender yet slightly firm chickpeas, soft-boiled eggs with a velvety yolk, and crisp, fresh bell peppers, tomatoes, onion, and spinach leaves. The aroma is inviting, with the tangy scent of Dijon mustard and lemon juice blending harmoniously with the earthy greens and chickpeas.
Ingredients
For the dressing:
Instructions
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Cook the eggs in simmering water for 7 minutes for soft-boiled eggs. Then transfer to ice-cold water to stop the cooking process.
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Meanwhile, in a small bowl, mix all the ingredients for the dressing until well combined.
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In a bowl, add all the vegetables, top with the dressing and mix gently. Divide between 2 plates, top with egg and enjoy!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 419.98kcal
- % Daily Value *
- Total Fat 19.96g31%
- Total Carbohydrate 40.7g14%
- Protein 20.24g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.