Honey Mustard Chickpea and Spinach Salad

This Honey Mustard Chickpea and Spinach Salad is a fresh, nutritious dish that combines the hearty texture of chickpeas with crisp spinach and a sweet, tangy honey mustard dressing. It’s ideal for a quick lunch, a light dinner, or as a side for a larger meal.

Why You’ll Love This Recipe

• Quick and simple to prepare
• Packed with plant-based protein and fiber
• Bright and refreshing with a sweet-savory balance
• Customizable with your favorite fruits, nuts, or proteins
• Perfect for meal prep and make-ahead lunches

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad:

• baby spinach
• cooked chickpeas (canned or home-cooked)
• green apple, chopped
• dried cranberries
• pumpkin seeds
• red onion, thinly sliced
• crumbled feta cheese (optional)

For the Dressing:

• Dijon mustard
• honey
• apple cider vinegar
• extra virgin olive oil
• salt

Directions

1. In a large bowl, combine baby spinach, chickpeas, chopped apple, dried cranberries, pumpkin seeds, red onion, and feta if using.
2. In a separate jar or small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, and salt until well combined.
3. Pour the dressing over the salad just before serving and toss gently to coat all ingredients evenly.

Servings and Timing

• Servings: 2
• Prep Time: 10–15 minutes
• Cook Time: None
• Total Time: 15 minutes

Variations

• Add cooked grains like quinoa or couscous for extra heartiness
• Substitute apples with pears or grapes for a sweeter flavor
• Use arugula or kale instead of spinach
• Omit feta or use vegan cheese for a dairy-free option
• Add grilled chicken or tofu for extra protein

Storage/Reheating

• Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate for best texture.
• Reheating: This salad is meant to be enjoyed cold; reheating is not recommended.

FAQs

How do I keep the apples from browning?

Toss them in a small amount of lemon juice before adding them to the salad.

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly. Be sure to drain and rinse them before using.

Is this salad vegan?

It can be made vegan by omitting the feta cheese or using a plant-based alternative.

Can I make the dressing ahead of time?

Yes, the dressing can be made up to a week in advance and stored in the fridge.

What can I substitute for apple cider vinegar?

White wine vinegar or lemon juice are good alternatives.

Can I use other greens besides spinach?

Yes, try arugula, mixed greens, or even massaged kale.

How can I make the salad more filling?

Add cooked grains, roasted vegetables, or a protein source like chicken or tofu.

Is this salad gluten-free?

Yes, it is naturally gluten-free, just be sure to verify each ingredient.

Can I meal prep this salad?

Yes, prepare the components in advance and assemble just before eating to keep it fresh.

What fruits pair well in this salad?

Apples, pears, grapes, and even orange segments work well with the honey mustard flavor.

Conclusion

This Honey Mustard Chickpea and Spinach Salad is a wholesome, vibrant dish that comes together quickly and tastes delicious. Whether you’re looking for a light lunch, a nutritious side, or a base to add more protein and grains, this salad delivers both flavor and flexibility.

Print