This crispy chickpea spinach salad makes a great lunch. Served with a lemon mustard dressing and feta, it hits all the flavor notes.

Crispy chickpea spinach salad with mustard

This is a favorite weekday lunch for me. This mix of fresh baby spinach, tangy and creamy feta cheese, crispy roasted chickpeas, crunchy radishes and a punchy lemon mustard dressing seems too light, but it’s really not.

This is a filling salad that comes together in no time. If you don’t care for roasted chickpeas, it’s done in minutes. But I like roasted chickpeas because they are more flavorful. A glug of olive oil and some salt and they taste a million times better.

Crispy chickpea spinach salad

If you want to expand on this idea of spinach salad with chickpeas, you can also add some roasted potatoes. Or make a bowl of quinoa and serve this salad on top.

More spinach recipes to explore

Crispy chickpea spinach salad

spinach salad with chickpeas and mustard


Crispy chickpea spinach salad with a mustard dressing

A light but filling salad with baby spinach, crispy baked chickpeas and an incredible mustard dressing.
Prep 10 minutes
Cook 20 minutes
Total Time 30 minutes
Servings 2


Crispy chickpeas
  • 1 cup cooked chickpeas can be from a can
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon fine sea salt
Mustard dressing
  • 1 1/2 teaspoons whole grain mustard
  • 1 small lemon juiced
  • 1/3 cup olive oil
  • 1/4 teaspoon salt or to taste
For the salad
  • 3.5 oz baby spinach
  • 3.5 oz feta cheese broken into small pieces
  • 2 radishes thinly sliced


  • Preheat oven to 350°F (175°C). Line a small baking sheet with baking paper. Place chickpeas on the sheet, drizzle with olive oil and sprinkle with salt. Stir with a spoon to coat all chickpeas. Bake for 20 minutes until golden and crispy.
  • Meanwhile prepare the dressing. In a small bowl whisk together mustard, lemon juice, olive oil and salt. Taste and season more if needed, set aside.
  • To assemble the salad place spinach in a wide shallow bowl or large plate, scatter chickpeas all over, top with radishes and feta cheese. Lastly drizzle with the dressing and serve unmixed.


For a quick lunch, I always use jarred cooked chickpeas that I rinse under water before use. If you prefer cooking your own, you can definitely do that instead.
Adjust the mustard dressing to your own taste. Your lemons may be more/less sour than mine, you may want a sharper dressing than me or you may want more or less oil. Generally, if the taste is too strong you can thin out the dressing with extra oil, extra lemon juice or simply water.


5 from 1 vote (1 rating without comment)

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