Crispy chickpea spinach salad with a mustard dressing and feta

chickpea spinach salad

Try this salad for a light, yet filling lunch. It’s crispy, buttery and sharp.
Serves 2 people comfortably as a main, or up to 4 people as an appetizer or side dish.


  • 185g (1 cup) cooked chickpeas (rinse if using canned)
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 100g (3.5 oz) spinach, washed
  • 100g (3.5 oz) feta cheese, sliced into small cubes
  • 23 thinly sliced radishes

Mustard dressing

  • 12 teaspoons whole grain mustard
  • juice from 1/2 medium lemon
  • 90 ml (1/4 cup + 2 TBSP) olive oil
  • salt to taste


  1. First bake the chickpeas:
    Preheat oven to 180°C (350°F). 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 and bake for 10 minutes, until chickpeas are golden brown in color and aromatic.
  2. Meanwhile, prepare the dressing:
    In a small bowl whisk together 1 teaspoon of mustard, olive oil and lemon juice. Taste and season with salt, add more mustard if needed. Set aside.
  3. When the chickpeas are baked, let them cool slightly, then assemble the salad.
  4. Place spinach in a wide salad bowl or large plate, scatter chickpeas, feta and radishes on top. Drizzle with mustard dressing and serve.


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.

If you don’t have spinach, you can use butter lettuce or any other leaf vegetable that you like instead of spinach.

Avocado (sliced into small pieces) makes a great addition to this salad.