Spinach Potato Salad with Carrot and Chickpeas
This spinach potato salad mixes tender potato, carrot, chickpeas, green pepper, and chopped spinach in a light olive oil dressing.
It feels filling enough for lunch, but it still stays fresh and easy on the fork.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 1 plate
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Egg Free, Gluten-Free, Nut Free, Vegan, Vegetarian
Ingredients
- 1 medium carrot
- 4 oz potato
- Water, for boiling
- Salt
- 1/4 medium green pepper
- 2 oz spinach, chopped
- 1/3 cup chickpeas, boiled
- 1 tsp olive oil
- Black pepper
Instructions
- Peel and dice the carrot.
- Peel and dice the potato.
- Salt a pot of water and boil the carrot and potato until tender.
- Chop the green pepper.
- Drain the vegetables and add them to a bowl with the green pepper.
- Add the chopped spinach and boiled chickpeas.
- Stir together the olive oil, salt, and black pepper.
- Pour over the salad, toss, and serve.
Notes
- Drain the carrot and potato well before adding the spinach.
- Chop the spinach before it goes into the bowl so it folds through easily.
- This salad is best the same day it is made.
Nutrition Information (per serving, estimated)
- Calories: 240
- Total Fat: 6.5 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 95 mg
- Total Carbohydrates: 40 g
- Dietary Fiber: 9 g
- Total Sugars: 7 g
- Added Sugars: 0 g
- Protein: 9 g
- Vitamin D: 0 mcg
- Calcium: 112 mg
- Iron: 3.2 mg
- Potassium: 1040 mg
% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.