Name: Chickpea Spinach Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Fusion
Ingredients: 1½ tsp curry powder; 3 tbsp apple cider vinegar; 3 tbsp full-fat yogurt; 3 tbsp olive oil, plus more as needed; 2 tsp Dijon mustard; 4 scallions, light green and white parts sliced; ¼ cup fresh parsley or cilantro, finely chopped; Salt and pepper, to taste; 2 (15-oz) cans chickpeas, rinsed; 3 packed cups (about 3 oz) baby spinach

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This chickpea spinach salad with curry yogurt dressing is one of my favorite easy, no-cook meals that I can whip up in about 20 minutes. It’s vibrant, flavorful, and perfect whether I’m packing it for lunch or bringing it to a potluck. The creamy, tangy dressing made with curry powder and yogurt gives the salad a sunny, bold flavor that feels both fresh and comforting. Plus, mashing some of the chickpeas creates a lovely texture contrast and thickens the dressing just right.

Chickpea Spinach Salad

Why You’ll Love This Recipe

I love this salad because it’s incredibly versatile and comes together quickly with simple pantry staples. The curry yogurt dressing is unique and adds a warm, slightly spicy kick that livens up the spinach and chickpeas. It keeps well in the fridge for a few days, making it perfect for meal prep or an easy grab-and-go lunch. Also, the combination of fresh herbs and scallions gives it a bright, fresh finish. If I want a softer bite, I make it ahead and let the spinach soften in the dressing. If I prefer a crunchier texture, I toss in the spinach just before serving.

Ingredients

1½ teaspoons curry powder
3 tablespoons apple cider vinegar
3 tablespoons full-fat yogurt
3 tablespoons olive oil, plus more as needed
2 teaspoons Dijon mustard
4 scallions, light green and white parts sliced
¼ cup fresh parsley or cilantro leaves, finely chopped
Salt and pepper
2 (15-ounce) cans of chickpeas, rinsed
3 packed cups (about 3 ounces) baby spinach

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl or transportable container, whisk together the curry powder, apple cider vinegar, yogurt, olive oil, and Dijon mustard until smooth.
Stir in the sliced scallions and chopped parsley or cilantro. Season the dressing with salt and pepper to taste.
Add the rinsed chickpeas to the bowl and toss gently to coat them in the dressing.
Use a fork to mash about a quarter of the chickpeas directly in the bowl to create a thicker texture and dressing.
Add the baby spinach and toss everything together until well combined.
Taste and adjust the seasoning with more salt or vinegar if needed. Serve immediately or refrigerate for up to 3 days.
If storing, let the salad sit at room temperature for about 30 minutes before serving and drizzle with a little extra olive oil for freshness.

Servings and Timing

This recipe makes 4 servings. The total time is about 20 minutes, with 15 minutes of prep and 5 minutes of assembly. It’s quick enough for a weeknight meal and great for prepping in advance.

Variations

I sometimes like to add crumbled feta or diced cucumber for a little extra freshness and creaminess. Pickled jalapeños or a squeeze of fresh lemon juice can boost the brightness if I want a bit more zing. If I want to keep it vegan, I swap the yogurt for a dairy-free alternative like coconut or almond yogurt. For a crunchier texture, I add toasted nuts or seeds on top before serving.

Storage/Reheating

I store this salad in an airtight container in the fridge for up to 3 days. Because it’s a cold salad, I don’t reheat it. Instead, I take it out of the fridge about 30 minutes before eating to let the flavors mellow and the spinach soften slightly. A drizzle of olive oil before serving helps freshen it up.

FAQs

Can I use other greens instead of spinach?

Yes, I’ve tried this salad with kale or arugula, and both work well. Just keep in mind that kale can be tougher, so I massage it a bit before tossing it in.

What kind of yogurt is best for the dressing?

I prefer full-fat plain yogurt for creaminess and tang, but Greek yogurt or any plain yogurt you have on hand works fine.

Can I prepare this salad a day ahead?

Absolutely. It actually tastes better after sitting for a few hours as the flavors meld. Just add the spinach right before serving if you want it crispier.

How can I make this salad vegan?

Swap the yogurt for a plant-based alternative like coconut or almond yogurt, and make sure your curry powder is free from any animal-derived ingredients.

Can I freeze this salad?

I don’t recommend freezing this salad since the spinach will wilt and the dressing may separate once thawed. It’s best enjoyed fresh or refrigerated.

Conclusion

This chickpea spinach salad with curry yogurt dressing has become a go-to in my kitchen because of how easy and flavorful it is. Whether I’m in need of a quick lunch or a healthy side for dinner, it’s reliable, nutritious, and tasty. The curry-spiced dressing adds a unique twist that makes it feel special every time I serve it. It’s a simple way to enjoy wholesome ingredients with minimal effort.