Ingredients
Directions
- In a mixing bowl, combine the chickpeas, parsley, chives, lemon juice, oil, garlic, nutritional yeast, and salt. Mix well. Season with additional lemon juice or salt if needed.
- Divide the baby spinach between plates or bowls and top with the chickpea salad mixture and any excess dressing. Add the hemp seeds on top (optional). Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days. Assemble the salad just before serving.
More Flavor: Add other fresh herbs, red pepper flakes, or parmesan cheese.
No Chickpea: Use whites beans or lentils instead.
No Baby Spinach: Use romaine lettuce, mixed greens, or arugula instead.
Nutrition
| Amount per serving | |
| Calories | 480 |
| Fat | 23g |
| Saturated | 3g |
| Trans | 0g |
| Polyunsaturated | 7g |
| Monounsaturated | 11g |
| Carbs | 52g |
| Fiber | 15g |
| Sugar | 9g |
| Protein | 21g |
| Cholesterol | 0mg |
| Sodium | 218mg |
| Potassium | 1063mg |
| Vitamin A | 6124IU |
| Vitamin C | 38mg |
| Calcium | 161mg |
| Iron | 8mg |
| Vitamin D | 0IU |
| Vitamin E | 4mg |
| Vitamin K | 373µg |
| Thiamine | 2.7mg |
| Riboflavin | 2.7mg |
| Niacin | 15mg |
| Vitamin B6 | 3.0mg |
| Folate | 425µg |
| Vitamin B12 | 11.3µg |
| Phosphorous | 479mg |
| Magnesium | 201mg |
| Zinc | 4mg |
| Selenium | 7µg |
