Chickpea Spinach Salad

Hi all ! I am back with an easy protein packed dinner salad. It’s delicious, creamy , acidic and filling all while making sure you have a good doze of your required nutrition.  I made this salad with leftovers, yes my laziness is my key to cooking innovation. It was delicious and I am so full because I just finished  like half a bowl of it.



1 Cup Baby Spinach
1 Cup shredded carrot
5-6 Cherry Tomatoes
1 Tablespoon Olive Oil
1 Cup Cooked Chickpea
1 Cup Cooked Quinoa Rice


1/2 An Avocado (If Big)
1/2 Teaspoon Salt
1 Teaspoon Lemon Juice
1 Clove Of Garlic
3-5 Basil Leaves (Or Coriander Leaves)
Water As Required


Chilly flakes
Dried Basil

Fun Fact: The Chickpea I used was from leftover channa curry. Yes! Really! I just washed the curry thoroughly until it was just a bit of salted chickpeas.


The dressing is where the magic happens. This delicious green stuff changes this salad.



  • Assemble the ingredients mentions in the salad section into a salad bowl.
  • In a blender add the ingredients mentioned in the dressing
  • Finally pour the dressing into the salad bowl and whisk until all the components in the salad is covered with a generous coating of the dressing.
  • Add the chilly flakes and dried basil on top and enjoy the deliciousness.


I hope you guys can see how easy this can be and all it takes is a little effort into prepping. Salads made out of fresh produce is truly like eating art. If you made it and liked it do comment below and share your thoughts.

Eat Easy, Eat Well ❤





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