• 2 Cup Chickpeas

  • 2 tbsps Parsley
  • 2 tbsps Chives
  • 1/4 cup Lemon Juice
  • 2 tbsps Extra Virgin Olive Oil
  • 1 Garlic (clove, small, minced)
  • 2 tbsps Nutritional Yeast
  • 1/8 tsp Sea Salt

  • 4 cups Baby Spinach
  • 2 tbsps Hemp Seeds (optional)


  1. 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.
  2. 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!


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.


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
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