Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4
- Master a restaurant-worthy salad with perfectly spiced chickpeas
- Create charred onions that add smoky depth without special equipment
- Customize easily with protein swaps or make it completely plant-based
- Ready in just 35 minutes with minimal cleanup and prep work
A Fresh Take on Weeknight Salads
Ever stared at your greens, wishing they could be more exciting? This spinach and arugula salad with Indian spiced chickpeas and charred red onions transforms ordinary ingredients into something extraordinary.
The problem with most salads? They’re boring. Or they require too many specialty ingredients you’ll never use again.
This recipe solves both issues. The warm, spiced chickpeas and slightly charred onions bring incredible flavor to peppery greens. Everything comes together in about 30 minutes with spices you’ll actually use again.
Nutrition Facts
| Nutrient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 310 | |
| Fat | 16g | 21% |
| Saturated Fat | 2g | 10% |
| Carbohydrates | 32g | 11% |
| Fiber | 9g | 32% |
| Protein | 12g | 24% |
| Sodium | 390mg | 17% |
| Iron | 4mg | 22% |
| Calcium | 150mg | 12% |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Baby spinach | 4 cups | Fresh, washed |
| Arugula | 2 cups | Fresh, washed |
| Chickpeas | 2 (15 oz) cans | Drained and rinsed |
| Red onion | 1 large | Sliced into ½-inch rings |
| Olive oil | 3 tablespoons | Divided |
| Ground cumin | 1 teaspoon | |
| Ground coriander | 1 teaspoon | |
| Turmeric | ½ teaspoon | |
| Garam masala | ½ teaspoon | |
| Red pepper flakes | ¼ teaspoon | Adjust to taste |
| Lemon | 1 whole | Juiced (about 3 tablespoons) |
| Honey | 1 tablespoon | Or maple syrup for vegan option |
| Dijon mustard | 1 teaspoon | |
| Salt | ¾ teaspoon | Divided |
| Black pepper | ½ teaspoon | Freshly ground |
| Fresh cilantro | ¼ cup | Chopped |
| Pumpkin seeds | 3 tablespoons | Toasted |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large skillet | For chickpeas and onions |
| Mixing bowl | For dressing and salad |
| Sharp knife | For slicing onions |
| Whisk | For dressing |
| Measuring spoons | For spices |
| Colander | For draining chickpeas |
| Salad tongs | For serving |
Substitutions
- Greens: Swap spinach for kale or mixed greens
- Chickpeas: Use white beans or lentils instead
- Red onion: Yellow onion or shallots work well too
- Garam masala: Use curry powder if unavailable
- Honey: Maple syrup for vegan option
- Pumpkin seeds: Substitute with sunflower seeds or sliced almonds
Step-by-Step Instructions
Preparation Phase
- Gather and organize all ingredients (5 minutes)
- Place all ingredients on your counter
- Read through the entire recipe once before starting
- Make sure you have all the tools and ingredients ready
- Beginner tip: Measuring out all ingredients before cooking (called “mise en place”) helps prevent mistakes and forgotten ingredients
- Prepare your workspace (2 minutes)
- Clear enough counter space for chopping and mixing
- Position your cutting board on a stable surface
- Make sure your skillet is clean and ready to use
- Have a clean kitchen towel or paper towels nearby
- Prepare the spice blend (2 minutes)
- Take out all your spice jars: cumin, coriander, turmeric, garam masala, and red pepper flakes
- Use a small bowl for mixing
- Measure 1 teaspoon cumin and add to bowl
- Measure 1 teaspoon coriander and add to bowl
- Measure ½ teaspoon turmeric and add to bowl
- Measure ½ teaspoon garam masala and add to bowl
- Measure ¼ teaspoon red pepper flakes and add to bowl
- Add ¼ teaspoon of salt to the spice mix
- Mix thoroughly with a small spoon until evenly combined
- Beginner tip: Level off each measuring spoon with the back of a knife for accurate measurements
- Prepare the chickpeas (3 minutes)
- Open both cans of chickpeas
- Place colander in sink
- Pour chickpeas into colander
- Rinse thoroughly under cold water for about 30 seconds, moving chickpeas around with your hand
- Let drain for 1 minute
- Transfer to a clean kitchen towel or paper towels
- Gently pat dry (this is important – moisture will prevent them from crisping)
- Beginner tip: Don’t skip the drying step – it makes a big difference in texture
- Prepare the onions (3 minutes)
- Place red onion on cutting board
- Cut off both ends of the onion
- Peel off the outer skin and first layer
- Place onion on its flat side
- Slice into ½-inch thick rings (about the width of your thumb)
- Try to keep rings intact as complete circles
- Beginner tip: Don’t slice too thin or they’ll burn quickly
- Wash and prepare greens (3 minutes)
- If not pre-washed, place spinach and arugula in colander
- Rinse gently under cold water
- Spin dry in salad spinner if you have one, or pat dry with clean kitchen towels
- Place dried greens in a large salad bowl
- Beginner tip: Make sure greens are completely dry or dressing won’t stick properly
- Prepare lemon juice for dressing (2 minutes)
- Roll lemon on counter with your palm to help release juices
- Cut lemon in half
- Squeeze juice into a small bowl
- Remove any seeds with a spoon or your fingers
- You need about 3 tablespoons of juice
- Beginner tip: Warm the lemon in microwave for 10 seconds to get more juice
Cooking Phase
- Toast the pumpkin seeds (3 minutes)
- Place a small, dry pan over medium-low heat
- Add 3 tablespoons pumpkin seeds to pan
- Stir occasionally for 2-3 minutes until lightly golden and fragrant
- Beginner warning: Watch carefully! Seeds can burn quickly
- Transfer to a plate to cool
- Beginner tip: You’ll know they’re done when they become fragrant and make slight popping sounds
- Char the onions (8 minutes)
- Place large skillet on stove over medium-high heat
- Allow pan to heat up for 2 minutes (important for proper charring)
- Add 1 tablespoon olive oil and tilt pan to coat bottom
- Carefully place onion rings in pan in a single layer
- Do not touch or move onions for 3-4 minutes
- Look for dark browning on the bottom edges before flipping
- Using tongs, carefully flip each ring over
- Cook another 2-3 minutes on second side
- Remove to a plate and allow to cool slightly
- Once cool enough to handle, separate into individual rings
- Beginner warning: Stand back when adding onions as oil may splatter
- Beginner tip: If your pan is small, work in batches rather than overcrowding
- Cook the chickpeas (7-9 minutes)
- Using the same skillet (no need to clean it), return to medium heat
- Add another 1 tablespoon olive oil
- When oil is shimmering (but not smoking), add dried chickpeas
- Spread chickpeas in an even layer
- Let cook undisturbed for 2 minutes to start browning
- Sprinkle prepared spice mixture evenly over chickpeas
- Stir gently to coat all chickpeas with spices
- Continue cooking for 5-7 minutes, stirring occasionally
- Chickpeas should become golden and spices should be fragrant
- Season with remaining ¼ teaspoon salt and black pepper
- Beginner warning: If spices start to smell burnt, lower heat immediately and add a tablespoon of water
- Beginner tip: A few chickpeas may pop during cooking – this is normal!
- Remove from heat and let cool for 3-5 minutes (they should be warm but not hot)
Dressing & Assembly
- Make the dressing (3 minutes)
- In a small bowl, add:
- Remaining 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- Remaining ¼ teaspoon salt
- ¼ teaspoon black pepper
- Whisk vigorously with fork or small whisk for 30 seconds until well combined
- Dip a piece of lettuce in to taste – adjust with more salt, pepper or lemon as needed
- Beginner tip: The mustard helps emulsify the dressing (keep it from separating)
- In a small bowl, add:
- Prepare the cilantro (2 minutes)
- Rinse cilantro under cold water
- Pat dry with paper towels
- Remove leaves from tough stems
- Bunch leaves together
- Chop with sharp knife into small pieces (about ¼ cup)
- Beginner tip: Only use the leaves and thin stems; discard thick stems
- Assemble the salad (3 minutes)
- Make sure your spinach and arugula are in a large bowl
- Add 3/4 of the warm chickpeas (reserve some for topping)
- Add 3/4 of the charred onion rings (reserve some for topping)
- Pour about 3/4 of the dressing over salad
- Using tongs or two large spoons, gently toss to coat everything evenly
- Beginner tip: Toss from the bottom up, lifting greens rather than pressing down
- Finish and serve (2 minutes)
- Transfer dressed salad to serving plates or bowls
- Top each serving with:
- Remaining chickpeas
- Remaining charred onions
- Sprinkle of chopped cilantro
- Sprinkle of toasted pumpkin seeds
- Drizzle remaining dressing over each serving
- Serve immediately
- Beginner tip: Squeeze a little fresh lemon over the top for an extra brightness before eating
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Soggy greens | Wet greens or hot chickpeas | Dry greens thoroughly; let chickpeas cool 5 minutes before adding |
| Burnt spices | Heat too high | Cook spices on medium heat; add a splash of water if they start to burn |
| Bland flavor | Not enough seasoning | Add more salt, a squeeze of lemon, or more spices to chickpeas |
| Too spicy | Too many red pepper flakes | Add a dollop of yogurt to balance heat |
| Wilted leftovers | Dressed too early | Keep components separate until serving |
| Onions won’t char | Pan not hot enough or onions too wet | Ensure pan is properly preheated; dry onions well |
| Chickpeas not crisping | Not dried properly or pan overcrowded | Pat chickpeas very dry; cook in batches if necessary |
| Dressing separating | Not whisked enough | Re-whisk just before using or add a bit more mustard |
Variations Worth Trying
Mediterranean Version
- Replace Indian spices with 1 teaspoon oregano and 1 teaspoon za’atar
- Add crumbled feta cheese and kalamata olives
- Swap cilantro for fresh parsley
Protein-Packed Option
- Add 2 cups shredded rotisserie chicken
- Include 1 sliced avocado
- Sprinkle with hemp seeds for extra protein
Sweet and Savory Twist
- Add ½ cup dried cranberries or pomegranate seeds
- Include ½ cup crumbled goat cheese
- Replace pumpkin seeds with candied walnuts
Storage & Reheating
- Prepared components: Store chickpeas, dressing, and greens separately in airtight containers
- Refrigeration time: Chickpeas and dressing last up to 5 days; greens last 2-3 days
- Reheating chickpeas: Warm in skillet over medium heat for 2-3 minutes
- Make-ahead tip: Prep all components on Sunday for quick weekday lunches
- Not recommended: Freezing this salad or its components
Safety Tips & Final Notes
- Food safety: Refrigerate any leftovers within 2 hours
- Allergen warning: Contains mustard; check canned chickpea ingredients for additives
- Heat advisory: Allow chickpeas to cool slightly before adding to greens
- Kitchen safety: Be careful with hot oil when charring onions
- Dietary notes: Naturally gluten-free; vegan if using maple syrup instead of honey
This vibrant salad brings bold flavors to your table without complicated techniques. The combination of spicy, crunchy chickpeas with charred onions and fresh greens creates a satisfying meal that works for both weeknight dinners and impressive lunch gatherings.
