Sun-Drenched Spinach Salad with Zesty Olive-Chickpea Crunch

Table of Contents

• Why You’ll Love This Summer Spinach Salad
• A True Protein Powerhouse
• A Symphony of Flavors and Textures
• More Dinner Salads
• Summer Spinach Salad with Chickpea Olive Crumble Recipe
• Key Ingredients for Success
• Expert Tips for the Perfect Salad
• How to Make This Summer Spinach Salad
• What to Serve with Your Salad
• Frequently Asked Questions

More Dinner Salads to Explore

If you love this satisfying summer spinach salad, you’ll be thrilled to discover other delicious and wholesome dinner salads perfect for any occasion:

• Harissa Tofu Salad Bowls: A spicy and flavorful option with perfectly cooked tofu.
• Grilled Veggie Summer Pasta Salad: A delightful blend of pasta and seasonal grilled vegetables.
• Mango, Chickpea, Zucchini Koshimbir Salad: A refreshing and unique salad with an Indian-inspired twist.
• BBQ Chickpea Potato Salad: A comforting and hearty salad with smoky BBQ flavors.
• Chickpea Dill Salad: A light and fresh salad, perfect for sandwiches or as a side.

Summer Spinach Salad with Chickpea Olive Crumble

5 from 6 votes

By:
Vegan Richa

Prep:

10 mins

Cook:

20 mins

Total:

30 mins

Servings:
3

Course:
dinner, lunch, Main, Main Course

Cuisine:
Mediterranean

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A satisfying summer spinach salad with an umami-packed, crisp chickpea olive crumble, lots of fresh, crunchy veggies, and creamy, vibrant tahini lemon dressing is a perfect hot weather dinner. (gluten-free, soy-free, nut-free, high protein)

Ingredients

For the Chickpea Olive Crumble

• 2 tablespoons sun dried tomato, dry or packed in olive oil
• 15 oz can chickpeas, drained, or 1½ cups cooked chickpeas or white beans
• ½ cup Kalamata olives
• 3 tablespoons hemp seeds
• 1 teaspoon dried oregano, or a mix of oregano, thyme, and basil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon red pepper flakes
• 1 tablespoon nutritional yeast, use more or less to preference
• 2 teaspoons extra virgin olive oil, divided, or oil from your oil-packed sun-dried tomatoes

For the Salad Bowl

• 6 to 7 ounces greens of choice, such as a mix of chopped romaine lettuce and baby spinach
• 1 cup chopped cucumber
• 1 cup sliced cherry tomatoes, or more

For the Dressing

• 3 tablespoons tahini
• 3 tablespoons non-dairy yogurt, use soy-free and/or nut-free, if needed
• 2 tablespoons lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon oregano, or dill, or a mix of herbs of choice
• ¼ teaspoon salt
• 2 tablespoons fresh herbs, such as parsley, cilantro, or green onion

For Garnish

• lemon zest, vegan Parmesan , black pepper
• sprouts or microgreens

Instructions

Make the chickpea crumble.

• Preheat your oven to 400°F (205° C) and prepare a baking sheet by lining it with parchment paper. In a food processor, add the sun-dried tomatoes and pulse until they are finely chopped into a coarse mixture. Next, add all the remaining crumble ingredients, including 1 teaspoon of the olive oil. Pulse for about 5 seconds, then stop to scrape down the sides, and pulse again until the mixture forms a coarse meal. The goal is to have everything chopped, but not over-processed into a smooth paste.
• Transfer this flavorful mixture onto the prepared parchment-lined baking sheet, spreading it out evenly. If you notice any larger chunks, gently break them into smaller pieces to ensure even baking. Drizzle the remaining teaspoon of olive oil over the mixture. Bake for 15 minutes. After this initial baking, use a spatula to move the mixture around on the pan, bringing pieces from the center to the edges and vice-versa. This helps all parts crisp up uniformly. Continue baking for another 5 to 10 minutes, adjusting the time based on your desired level of crispiness. For a truly crisp crumble, bake longer, but be mindful not to over-roast smaller crumbs. Remove from the oven once golden and crunchy.

Meanwhile, assemble the salad and make the dressing.

• While the chickpea crumble is baking, chop your chosen greens, cucumber, and tomatoes, if you haven’t done so already. Place all these fresh vegetables into a large salad bowl.
• In a separate small bowl, combine all the dressing ingredients. Whisk vigorously for about 30 seconds until thoroughly combined and creamy. Gradually add water, as needed, 1 to 3 tablespoons at a time, to achieve a smooth, pourable consistency. The amount of water will depend on the thickness of your tahini and non-dairy yogurt. Taste the dressing and adjust seasonings, adding more salt if necessary. Remember, you want the dressing to be slightly on the saltier side, as it will be seasoning the otherwise unsalted greens and vegetables.
• Drizzle about two-thirds of the prepared dressing over the greens and chopped vegetables in the salad bowl. Toss everything gently but thoroughly to ensure every piece is coated. Top the dressed salad with the warm chickpea crumbles. If desired, add a scattering of sprouts or microgreens for extra freshness and nutrients. Finally, drizzle the remaining dressing over the top. Garnish generously with lemon zest, freshly cracked black pepper, and vegan Parmesan (if using). Your magnificent Summer Spinach Salad is now ready to serve! For optimal texture, especially if serving for guests or lunch, I recommend keeping the crumbles on top to maintain their crispiness.

Video

Notes

Make Ahead Directions: This salad is perfect for meal prep with a few simple steps. Prepare the creamy tahini lemon dressing ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Chop all your fresh vegetables (greens, cucumber, tomatoes) and store them separately in individual containers in the fridge. For the chickpea crumble, you can process the mixture in advance and store it unbaked in the refrigerator for up to 3 days. For the best texture and flavor, bake the crumble just before serving and assemble the salad on the day of consumption. Avoid mixing the dressing with the greens or the crumble too far in advance, as this will cause the vegetables to wilt and the crumble to lose its delightful crispness.

Optional Additions/Variations: Feel free to customize your salad with these delicious additions. For an extra tang, try adding pickled onions or roasted red bell pepper strips. If you prefer a different legume in your crumble, lentils or white beans can be used in place of chickpeas. For a different nutty flavor and added healthy fats, swap out the hemp seeds for chopped walnuts in the crumble.

This summer spinach salad is not only naturally gluten-free but can also be easily adapted to be nut-free and soy-free. Simply ensure that you use a non-dairy yogurt and any vegan Parmesan cheese that are specifically labeled as nut-free and/or soy-free, aligning with your dietary requirements.

Nutrition

Calories: 408kcal, Carbohydrates: 48g, Protein: 23g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 9g, Sodium: 688mg, Potassium: 1161mg, Fiber: 15g, Sugar: 10g, Vitamin A: 6167IU, Vitamin C: 42mg, Calcium: 222mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Key Ingredients for Success

Each ingredient in this summer spinach salad plays a vital role in creating its complex and satisfying flavor profile. Here’s a closer look at what makes this recipe so special:

• Sun-dried tomatoes and Kalamata olives: These two ingredients are the secret to the crumble’s incredible umami depth. Sun-dried tomatoes offer a concentrated, sweet-tart flavor, while Kalamata olives bring a briny, savory punch that perfectly complements the chickpeas.
• Chickpeas: The star of our crispy crumble, chickpeas provide a hearty, protein-rich base. You can use canned chickpeas for convenience (just be sure to drain and rinse them well) or cook your own from scratch. If chickpeas aren’t your preference, feel free to substitute with lentils or white beans for a similar texture and nutritional benefit.
• Hemp seeds: Tiny but mighty, hemp seeds contribute a significant amount of plant-based protein and healthy omega-3 fatty acids to the crumble, along with a subtle nutty flavor and a delightful texture. For those with specific preferences, walnuts can be used as an alternative.
• Dried spices: A carefully selected blend of spices ensures both the crumble and the dressing are bursting with flavor. For the crumble, dried oregano (or a mix of oregano, thyme, and basil), garlic powder, onion powder, salt, and red pepper flakes create a robust, aromatic seasoning. The dressing features garlic powder, oregano or dill, and salt, brightened by fresh herbs like parsley, cilantro, or green onion for a vibrant finish.
• Nutritional yeast: This incredible ingredient is a plant-based kitchen staple! It adds a cheesy, savory, and distinctly umami flavor to the chickpea crumble, along with an extra boost of protein. Adjust the amount to your personal preference for savoriness.
• Olive oil: Essential for both flavor and texture, extra virgin olive oil helps bind the crumble mixture and ensures it bakes to a beautiful golden crisp in the oven. If using oil-packed sun-dried tomatoes, you can even use a teaspoon of that infused oil for added flavor.
• Fresh vegetables: The foundation of any great salad! We recommend a mix of leafy greens, such as baby spinach and chopped romaine lettuce, for a variety of textures and nutrients. Crisp chopped cucumber and juicy sliced cherry tomatoes add refreshing sweetness and crunch. Feel free to incorporate other favorite crunchy veggies like shredded carrots, thinly sliced bell peppers, or celery for even more variety.
• Tahini and non-dairy yogurt: These form the luxurious, creamy base of our dressing. Tahini, a sesame seed paste, offers a rich, nutty flavor, while non-dairy yogurt (ensure it’s plain and unsweetened) helps to mellow tahini’s intensity and creates a beautifully smooth, tangy, and pourable dressing. If you have allergies, opt for soy-free and/or nut-free non-dairy yogurt.
• Lemon: Fresh lemon is key to the salad’s vibrant, refreshing profile. Lemon juice brightens the dressing, adding a necessary tang and acidity. A final garnish of lemon zest over the finished salad provides an aromatic burst that elevates all the flavors.
• Garnish: Beyond the fresh lemon zest, we recommend garnishing with freshly cracked black pepper for a touch of warmth and vegan Parmesan (optional, ensuring it’s soy-free and/or nut-free if needed) for extra savory depth. Fresh sprouts or microgreens also add visual appeal and a delicate crunch. For an additional layer of flavor, consider adding thinly sliced pickled red onions.

How to Make This Summer Spinach Salad

Creating this satisfying summer spinach salad is a straightforward process, breaking down into two main parts: preparing the crispy chickpea crumble and assembling the fresh salad with its vibrant dressing.

Step 1: Prepare the Chickpea Olive Crumble

Begin by preheating your oven to 400°F (205°C) and lining a baking sheet with parchment paper. This will prevent sticking and make for easy cleanup. In a food processor, add the sun-dried tomatoes and pulse them until they are finely chopped into a coarse, textured mixture. Next, add the drained chickpeas, Kalamata olives, hemp seeds, dried oregano, garlic powder, onion powder, salt, red pepper flakes, nutritional yeast, and 1 teaspoon of the olive oil. Pulse the mixture for about 5 seconds, then stop the processor, scrape down the sides, and pulse again for another few seconds. The goal is a coarse, crumbly meal—everything should be chopped but not pureed into a pasty consistency.

Carefully transfer the processed mixture onto the prepared baking sheet, spreading it out evenly in a single layer. If you notice any particularly large chunks, gently break them apart to ensure consistent crisping. Drizzle the remaining teaspoon of olive oil over the mixture. Bake for 15 minutes. After this initial baking period, use a spatula to stir and redistribute the crumble on the pan, moving pieces from the center to the outer edges and vice versa. This technique ensures that all parts of the crumble have a chance to crisp up evenly. Continue baking for an additional 5 to 10 minutes, or until the crumble reaches your desired level of crispness. Keep a close eye on it during the final minutes, as smaller crumbs can quickly become over-roasted. Once perfectly crispy, remove the baking sheet from the oven.

Step 2: Assemble the Salad and Make the Dressing

While your chickpea crumble is baking, take this time to prepare the fresh components of your salad. Chop your chosen greens, cucumber, and cherry tomatoes if you haven’t already. Place all these vibrant, fresh vegetables into a large salad bowl, ensuring there’s enough room to toss everything comfortably.

Next, it’s time to whip up the creamy tahini lemon dressing. In a small bowl, combine all the dressing ingredients: tahini, non-dairy yogurt, lemon juice, garlic powder, oregano (or dill), salt, and fresh herbs. Whisk vigorously for at least 30 seconds to ensure everything is thoroughly combined and smooth. Gradually add water, as needed, 1 to 3 tablespoons at a time, continuing to whisk until the dressing achieves a pourable consistency. The exact amount of water will depend on the thickness of your tahini and yogurt. Taste the dressing and adjust the seasonings as necessary; you want it to be slightly on the saltier side, as it will be responsible for seasoning the unseasoned greens and veggies.

To finalize your salad, drizzle about two-thirds of the dressing into the salad bowl with the chopped vegetables and toss everything well to coat. Next, gently top the salad with the warm, crispy chickpea crumbles. If you wish, add a scattering of fresh sprouts or microgreens for an extra layer of freshness and visual appeal. Drizzle the remaining dressing over the top. For a finishing flourish, garnish with vibrant lemon zest, freshly ground black pepper, and a sprinkle of vegan Parmesan (if using). Your beautiful and delicious Summer Spinach Salad is now ready to serve! You can serve the salad as is, allowing guests to mix their own, or give it a final toss just before serving. Keeping the crumbles on top, especially for a gathering or lunch, helps them maintain their irresistible crispiness.

What to Serve with Your Summer Spinach Salad

This Summer Spinach Salad with Chickpea Olive Crumble is so hearty and flavorful that it truly stands on its own as a complete and satisfying meal. Its rich protein content and diverse textures make it filling enough for lunch or dinner.

However, if you’re looking to round out your meal or serve it as part of a larger spread, it pairs wonderfully with a few simple additions. A side of warm, crusty bread or soft naan bread is perfect for soaking up any extra dressing. Garlic bread would also be a fantastic complement, adding an extra layer of savory flavor. For a lighter accompaniment, consider a simple side of grilled seasonal vegetables or a bowl of refreshing fruit. The versatility of this salad means it can fit into various meal plans, whether you’re keeping it simple or creating a feast.