Spinach Salad with Crispy Chickpeas | Connie Costello Health Coach

Spinach Salad with Crispy Chickpeas



  • Serves 4
  • 5 ounce spinach
  • 2 cucumbers, sliced
  • 1 avocado, cubed
  • 1/4 cup black olives, halved

Crispy chickpeas recipe below

In a large bowl combine spinach, cucumber slices, avocado and black olives top with crispy chickpeas. Drizzle with dressing, toss and serve.

Crispy Chickpeas

  • 1 can of chickpeas (garbanzo beans), drained and rinsed
  • 2 tablespoons avocado oil
  • 1 lime, juiced
  • 1 tablespoon smoked paprika
  • 1 teaspoon turmeric
  • Salt to taste

Heat oven to 400º. Toss all the ingredients together and roast for 30 minutes until golden and crispy. Careful not to burn the chickpeas.


  • 6 limes or lemons
  • 3 tablespoons extra virgin olive oil
  • 1½ teaspoons salt
  • ¼ teaspoons pepper

Add ingredients to a jar with a tight fitting lid shake and enjoy.

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