Roasted Chickpea Spinach and Artichoke Salad

Ingredients

(2 large servings)

Salad

• 1 can chickpeas, drained and rinsed — 240 g drained

• Frozen spinach, thawed and squeezed dry — 200 g

• Artichoke hearts (jarred or canned), chopped — 150 g

• Olive oil — 10 g

• Smoked paprika — 1 tsp

• Ground cumin — 1 tsp

• Garlic powder — ½ tsp

• Onion powder — ½ tsp

• Chili flakes — ¼ tsp (optional)

• Salt — ½ tsp

• Black pepper — ½ tsp

Creamy Garlic Tahini Dressing

• Greek yogurt — 120 g

• Cottage cheese — 100 g

• Tahini — 20 g

• Garlic — 2 cloves

• Lemon juice — 20 g

• Lemon zest — ½ tsp

• Salt — ¼ tsp

• Black pepper — ¼ tsp

Optional toppings

• Fresh parsley or dill

• Toasted sesame seeds

• Crumbled feta

• Pickled onions

• Cucumber for freshness

Whole recipe total

NutritionAmount

Calories~840 kcal

Protein~56 g

Carbs~64 g

Fiber~22 g

Fat~36 g

Instructions

1. Roast the chickpeas

1. Pat the chickpeas dry really well.

2. Toss with:

   • olive oil

   • smoked paprika

   • cumin

   • garlic powder

   • onion powder

   • salt & pepper

3. Roast:

   • Oven: 200°C for 25–30 min

   • Air fryer: 190°C for 12–15 min

4. Shake halfway through until crispy.

2. Prepare the spinach

1. Defrost the spinach.

2. Squeeze out excess water thoroughly.

3. Lightly season with a pinch of salt, pepper, and a little lemon juice.

3. Make the dressing

Blend or whisk together:

• yogurt

• cottage cheese

• tahini

• garlic

• lemon juice

• lemon zest

• salt & pepper

If too thick, add 1–2 tbsp water.

The cottage cheese makes it extra high protein while the tahini gives it a hummus-like richness.

4. Assemble

Mix:

• spinach

• chopped artichokes

• half the dressing

Top with:

• crispy chickpeas

• remaining dressing

• herbs or toppings

You can also serve it warm in pita bread, wraps, or with roasted potatoes.