Baby Spinach Chickpea Salad Rachael Ray Recipe

Quick, healthy, and delicious! This Rachael Ray-inspired baby spinach chickpea salad is ready in minutes. Perfect for a light lunch, side dish, or healthy snack. Bursting with fresh spinach, crunchy chickpeas, and a zesty vinaigrette, this recipe is easy to customize to your liking.

Prep Time 5 mins
Cook Time 10 mins
Calories 222 kcal
Protein 12g
Rating 4.0 (1 Reviews)
Baby Spinach Chickpea Salad Rachael Ray 92

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baby Spinach Chickpea Salad Rachael Ray

  • 5 oz baby spinach
  • 1 (15-ounce) can chickpeas
  • 1/4 cup red onion
  • 0 Balsamic Vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt, 1/4 teaspoon black pepper

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How to Make Baby Spinach Chickpea Salad Rachael Ray

  1. Wash and chop 5 oz of baby spinach. Finely chop 1/4 cup red onion.
  2. In a large bowl, combine the chopped spinach and red onion.
  3. Add 1 (15-ounce) can of chickpeas, rinsed and drained.
  4. Whisk together 2 tablespoons red wine vinegar, 4 tablespoons extra virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
  5. Pour the vinaigrette over the spinach and chickpea mixture.
  6. Gently toss to coat everything evenly.
  7. Taste and adjust seasoning as needed. Add more salt, pepper, or vinegar to your preference.
  8. Serve immediately or chill for later. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

3g

Fat

7g

Carbs

8g