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This spinach salad with chickpeas is also called magnesium salad, because it’s loaded with magnesium-rich ingredients. Spinach, chickpeas, and cucumber combine with a creamy dressing that’s made with basil and hemp seeds for the ultimate feel good salad.
When it comes to nutrient-dense meals that are both delicious and refreshing, this spinach salad with seeds checks all the boxes. With plant-based protein, as well as a great crunch, this is one salad that works as a side dish or main dish.
Why You’ll Love This Recipe
- Magnesium powerhouse – Spinach, chickpeas, pumpkin seeds, and hemp seeds are the best natural sources of magnesium, which helps with energy, sleepy, and even migraine attacks (Healthline). For more high magnesium recipes, don’t miss this pumpkin seed smoothie, vanilla blended chia seed pudding, or sunbutter balls.
- Creamy dressing – Blended hemp seeds make this spinach salad dressing creamy without any dairy.
- Salad with seeds – Who doesn’t love a crunchy salad? This spinach salad packs in hemp seeds and pumpkin seeds.
- Satisfying – This salad contains 12 grams of fiber, 25 grams of plant protein, and healthy fat, it will keep you full for longer!
- Versatile – Works well as a side salad with baked chicken kabobs or a full meal.
- Meal prep friendly – Keep the dressing and veggies separate till ready to use, but this salad can easily be made ahead.
Table of Contents
Ingredients
Here are some details on the main ingredients, with the amounts and full recipe card below.
- Fresh spinach – Use fresh baby spinach as a base for this salad. Frozen spinach is best in baked dishes, like this creamed spinach with frozen spinach.
- Chickpeas – Also called “garbanzo beans”, buy these canned with low sodium or no added sodium. Then drain and rinse them before using.
- Broccolini – This is the longer stem broccoli that’s a little more delicate than regular broccoli. You can also substitute broccoli in a pinch.
- Cucumber – Use a seedless English cucumber or a smaller baby cucumber.
- Pumpkin seeds – Sometimes called pepitas, purchase roasted ones to save time.
- Hemp seeds – Most grocery stores carry these now, but you can find them at health food stores or on Amazon too. They have a nutty flavor to them and are packed with great nutrients.
- Basil – Fresh basil works best here and you want to use sweet basil or Genovese instead of other types. This is typically what is sold in the grocery store.
Substitutions
- Dressing – For a creamy dressing without hemp seeds that’s similar, try this basil dressing. A tahini dill dressing would also pair well with this spinach chickpea salad.
- Spinach substitute – For a low histamine sub for the spinach, use arugula instead.
- Chickpeas – Don’t like them? Just simply leave them out.
- Lemon – For those on the Heal Your Headache diet, use white vinegar as substitute for lemon juice.
How to Make
Step 1: Roast the broccolini in a preheated oven at 425 degrees Fahrenheit. Let cool and chop into bite sized pieces.
Step 2: Add the dressing ingredients to a blender and blend until completely smooth and creamy.
Step 3: Add spinach, chickpeas, broccolini, cucumber, and pumpkin seeds to a large bowl.
Step 4: Toss the spinach salad with creamy dressing and top with hemp seeds to garnish.
Recipe Variations
This spinach salad with chickpeas is so flexible! You can change it up all in sorts of ways to make it work for you.
- Dressing – If you don’t want to make the creamy basil and hemp seed dressing, try it with Mediterranean salad dressing or tahini dill dressing.
- Toppings – I recommend pairing with grilled Italian shrimp, baked beef kabobs, or a cast iron roast chicken. Or for more crunch, top it with these panko chicken nuggets. Even store-bought rotisserie chicken or grilled salmon would pair well for a quick meal.
- Seeds – Switch out the pumpkin seeds for sunflower seeds, or use nuts (if tolerated).
- Cheese – Feta or goat cheese would go well with this recipe.
Serving Suggestions
If you want to serve this as a full meal, pairing this spinach salad with a toasted baguette and a green mocktail would round out a great vegetarian dinner.
You can also add one of these great pairings!
- Instant pot butternut squash soup
- Broccoli cheese soup
- Sweet potato bowl
- Broccoli brown rice casserole
Storage Information
Make ahead – Store this spinach and chickpea salad in the fridge for up to 5 days without the dressing added. It’s best to keep the components separate so they don’t get soggy, as spinach can be more prone to this.
Same day – If you plan to eat this the same day, you can combine the salad base together (spinach, chickpeas, broccolini and cucumber) and then keep the seeds and dressing separated till you’re ready to serve.
Recipe FAQ
This salad in total has roughly 773 grams of magnesium total, so divide that among how large of a serving you wish to have. This is intended for 4 people, so about 194 grams per serving. The NIH recommends most people get around 400mg per day.
For this spinach salad we used pumpkin seeds and hemp seeds since those have a nutty, earth flavor that pairs well with the roasted broccolini and spinach. Sunflower seeds, chia seeds, and flax seeds can also be used, although chia and flax are best for a blended chia pudding where they can absorb moisture (and won’t get stuck in your teeth).
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Spinach Salad with Chickpeas & Creamy Herb Dressing
Ingredients
Spinach Salad
- 1/2 pound broccolini (about 1 bunch)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 5 cups baby spinach
- 15.5 oz can chickpeas, drained and rinsed, drained and rinsed
- 1 1/2 cups chopped cucumber
- 1/3 cup roasted pumpkin seeds
- 2 tablespoons hemp seeds (for garnish on top)
Creamy Herb Dressing
- 1/2 cup basil
- 1/4 cup hemp seeds
- 1 small garlic clove
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Roast the broccolini: Preheat oven to 425ºF. Place the broccolini on a baking sheet and top with olive oil, salt, and black pepper. Use your hands to toss the broccolini until well coated, then arrange it in an even layer. Roast for about 15 minutes, flipping halfway, until the broccolini is tender and lightly charred on the ends. Let cool for 10 minutes, then chop into bite-sized pieces.
- While the broccolini cools, make the dressing: To a blender or food processor, add the basil, hemp seeds, garlic clove, lemon juice, water, olive oil, distilled white vinegar, honey, salt, and pepper. Blend for about 30 seconds until completely smooth.
- To a large bowl, add the spinach, chickpeas, chopped roasted broccolini, cucumber, and pumpkin seeds. Pour the dressing on top and use tongs or to toss well. Garnish with a sprinkle of hemp seeds and enjoy!
Notes
- Creamy hemp seed dressing will keep in the fridge for up to 1 week. This salad also works well with my basil dressing. or Mediterranean salad dressing.
- Feel free to edit! This spinach salad has a ton of veggies, but is also great with just cucumber and the dressing.
- This salad pairs well with simple roasted or grilled chicken, salmon, or steak.
- HYH – Omit the lemon and just use distilled white vinegar.
- Low histamine – Omit the lemon and chickpeas. Substitute spinach for arugula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is amazing! I’m going to make it as a grain bowl next time (adding quinoa). Love it!
Ok that is brilliant. I need to try it that way!
please.make your recipes printable thx! 😊
Hey Teri – they are. There’s a print button at the top.
I loved this. I made enough for four days for lunch at work. I just assembled it each night so it wouldn’t get soggy. It was delicious! The dressing is fabulous with the salad
Thank you, Paula!
Made this a few nights ago & can’t wait to make it again! This is not a boring salad. It’s full of flavor & you will not walk away feeling hungry. My husband loved it too
Thanks so much, Julie!
This was great! Loved the dressing. I paired it with salmon I just baked in the oven.