spinach and arugula salad in a white bowl

Chickpea Arugula Spinach Salad

Antioxidants, Fiber-rich, Greens, Protein, Recipe, Salads, Weight Management
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This Chickpea Arugula Spinach Salad is a delicious, nutrient-dense dish packed with plant-based protein, fiber, and antioxidants. Quinoa and chickpeas provide protein and support digestion, while the fresh arugula and spinach offer vitamins A, C, and K for immune and bone health. The bell pepper and sugar snap peas add a crunchy texture and are rich in vitamin C, promoting skin health. Pine nuts supply healthy fats and magnesium for heart and brain function, and grapes offer antioxidants like resveratrol for added anti-inflammatory benefits. Tossed in a flavorful garlic vinaigrette made with heart-healthy olive oil and tangy balsamic, this salad is a perfect balance of health and taste, making it an ideal option for a light yet satisfying plant-based meal.

Nutritional Benefits

Quinoa: complete protein and high in fiber, supporting muscle repair and digestion.

Chickpeas: plant-based protein, fiber, and iron, promoting heart health and energy.

Arugula & spinach: rich in vitamins A, C, and K, boosting immune health and bone strength.

Bell pepper: high in antioxidants like vitamin C, supporting skin and immune health.

Sugar snap peas: packed with fiber and vitamins A and C, promoting eye health and digestion.

Pine nuts: healthy fats, protein, and magnesium, supporting brain and heart health.

Grapes : (optional) provide antioxidants like resveratrol, benefiting heart health and reducing inflammation

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chickpea arugula salad

Chickpea Arugula Spinach Salad

Melissa Champagne
This delicious salad is protein-rich (chickpea & quinoa) and antioxidant-rich with all it's greens and homemade vinaigrette!
5 from 2 votes
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Prep Time 8 minutes
Cook Time 8 minutes
0 minutes
Total Time 16 minutes
Course Lunch
Cuisine American
Servings 6
Calories 269 kcal

Equipment

  • cutting board
  • chefs knife

Ingredients
  

  • 1 cup quinoa cooked
  • 1-15 oz can chickpeas
  • 75 grams arugula & spinach mix about half the box
  • 1 bell pepper
  • 1 cup sugar snap peas chopped
  • 1/4 cup pine nuts roasted
  • 1 cup grapes sliced in half (optional)
  • 2 tbsp coconut aminos

Garlic Vinaigrette

  • 1 glove garlic
  • 1/4 cup olive oil
  • 3 tbsp balsamic white or rosé
  • 1/2 tsp salt

Instructions
 

  • Start by rinsing and drying the chickpeas. Add them to a bowl with the coconut aminos. Add to AirFryer about 8 minutes at 350. (will not be perfectly crispy as there is no oil)
  • Make the vinaigrette in mason jar. Mix well.
  • Add all the ingredients in a bowl, mix and enjoy!

Nutrition

Calories: 269kcalCarbohydrates: 31gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 310mgPotassium: 317mgFiber: 3gSugar: 7gVitamin A: 821IUVitamin C: 36mgCalcium: 26mgIron: 2mg
Keyword arugula, bell pepper, chickpeas, coconut, grapes, pine nuts, quinoa, snap peas
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