Home Women’s Diet Summer Raspberry Salad With Spicy Chickpeas

Summer Raspberry Salad With Spicy Chickpeas

05 May 2023 2 years ago139 Views

Get ready for a mouthwatering and nutritious salad that’s bursting with flavour! This Summer raspberry salad with spinach and spicy chickpeas is a tantalizing combination of both sweet and tangy (thanks to the zesty raspberry dressing!). Whether you’re looking for a satisfying lunch or dinner salad, this is sure to hit the spot. It’s vegan, heart smart and suitable for type 2 diabetes.

Enjoy a healthy and delicious raspberry salad for a summer meal that’s both nutritious and easy to make in just 20 minutes.

Many of you have been requesting easy healthy salads.

I’m excited to add this raspberry salad recipe to our growing collection, which includes other delicious and nutritious salads like kachumber salad, tuna salad, avocado corn salad, and this much-loved Mediterranean salad. I hope today’s creation will be a new favourite for you.

Drawing on my nutrition education and certification as a registered dietitian, I create recipes that are informed by science – and drizzled with creativity and heaps of flavour. For this raspberry salad recipe, I’ve used a mix of classic and contemporary ingredients to create something that’s nourishing and tastes delicious.

Utilizing my oh-so-easy raspberry salad dressing to add a punch of tanginess to the spicy chickpeas elevates the dish from ordinary to extraordinary!

Why you’ll want to add this raspberry salad to your rotation

Packed with flavour and nutrition, this raspberry salad is a great way to get your daily dose of healthy greens. It’s also a wonderful source of protein and dietary fibre.
The tangy, creamy raspberry dressing adds an exceptional burst of flavour without adding too many calories!
Ready in 20 minutes – it’s ideal for busy weekdays.
You can customize it to your taste preferences – add more or less of any of the ingredients. Or add new ingredients to make it your own.
Perfect for meal prep; you can make it ahead of time and keep it in the fridge.

Want to explore a whole food plant-based (WFPB) diet but don’t know where to start?

Check out my complete guide: It’s filled with simple and delicious recipes, plus tips on how to transition to a WFPB diet in an easy and sustainable way.

Nutrition benefits

Packed with nutrients and salubrious ingredients, including

Vitamin A, lutein (an antioxidant) and calcium from the spinach
Plant protein, dietary fibre, folate, iron and zinc from the chickpeas
Vitamin C, potassium, fibre and antioxidants from the raspberries
Omega 3 heart-healthy fats from walnuts and monounsaturated fats from olive oil

What ingredients you’ll need

To make this raspberry salad, you’ll need a list of simple ingredients.

Raspberry salad dressing

Fresh, plump, and ripe raspberries are showcased in all their splendour in the dressing.
Lemon juice, that’s freshly squeezed, gives this dressing its signature tangy flavour. There is no vinegar being used.
Extra virgin olive oil provides the rich, luxurious base of this dressing.
Vanilla extract is my secret ingredient. It adds a hint of sweetness and depth to the dressing.
Black pepper adds a slight kick which complements the tart-sweet flavours.

Salad

Spinach, washed and dried, is the base of this salad.
Extra virgin olive oil to fry the powdered spices which will help them coat evenly onto the chickpeas.
Powdered spices like smoked paprika, cumin and red chilli give the chickpeas heaps of flavour and a bold kick. Other spices like garlic powder, turmeric or cinnamon will work well too.
Chickpeas – either canned or cooked from dry.
If you plan to use canned, ensure they are well-rinsed and drained.
Walnuts – plain and unsalted are best for a crunchy texture and subtle flavour. You can also use almonds or hazelnuts.
Fresh raspberries, which you’ll need for garnish purposes. Optional add-ins could also be avocado cubes, toasted pine nuts, feta cheese or crumbled paneer could be added if desired.

How to make this easy healthy salad – step by step

There are two parts to this recipe: the dressing and the salad. Start by making the raspberry dressing.

Dressing

Step 1: Add raspberries, lemon juice, olive oil, vanilla extract, and black pepper in a compact blender. Step 2: Next, blend thoroughly to make a smooth raspberry dressing.

Transfer the finished raspberry dressing to a small 250 mL mason jar, cover and refrigerate until it’s time to serve the salad.

Chickpeas salad: cooking + assembly

Step 3: To prepare the spicy chickpeas, heat olive oil over low heat and add the spices. Avoid using high heat as it may burn the powdered spices, resulting in a bitter taste. Step 4: After the spices have released their aroma, incorporate the cooked chickpeas into the mix. Stir thoroughly to ensure the chickpeas are coated in the oil-spice mixture. Cook for 1 minute on medium flame. Step 5: Now it’s time to assemble the salad; arrange spinach on a large serving platter. Step 6: Top spinach with spicy chickpeas, 1/4 cup of dressing, walnuts and fresh raspberries to finish the assembly of your salad.

The complete recipe with ingredient amounts can be found in the recipe card at the bottom of this post.

Nutrition note

Diabetic salad recipes like this one above are a great way to get the health benefits of fresh greens, low-sugar fruits (like berries) and legumes in your diet.

The balanced combination of protein, carbs, and fat help regulate blood sugar levels for effective type 2 diabetes management, keep you feeling full and help prevent food cravings.

Substitution do’s

Substitute the spinach with fresh baby kale, arugula, rocket or lettuce, if desired.
Add other complimentary fruits, such as strawberries, blueberries or blackberries, for additional flavour and texture.
Switch out the chickpeas for any other type of beans or legumes, such as black beans or kidney beans.

Food safe storage

This raspberry salad is best served fresh. However, it can be stored in an airtight container in the refrigerator for up to three days. For best results, store the dressing and salad components separately. You will need only 1/4 cup of the dressing for this salad.

Keep the remaining dressing in the fridge for future salads or as a delicious dip.

Desi~liciously Yours, Shahzadi

Did you give this salad recipe a go? Let me know by leaving a comment below and rate the recipe. I’d be delighted to see your creations; take a snap of your salad and share it on Instagram and tag me @desiliciousrd. Bon appetit!

Summer Raspberry Salad With Spicy Chickpeas

Get ready for a mouthwatering and nutritious salad that's bursting with flavour!

This Summer raspberry salad with spinach and spicy chickpeas is a tantalizing combination of both sweet and tangy (thanks to the zesty raspberry dressing!). Whether you're looking for a satisfying lunch or dinner salad, this is sure to hit the spot. It's vegan, heart smart and suitable for type 2 diabetes. Course Salad, SideCuisine FusionDiet Diabetic, Gluten Free, Halal, Hindu, Low Lactose, Low Salt, Vegan, VegetarianKeyword chickpeas, raspberries, summer saladHealth Benefit Anti-Inflammatory, Gut Healthy Prep Time 15 minutes minutesCook Time 5 minutes minutesTotal Time 20 minutes minutes Servings 3 servings Calories 490kcal Author Shahzadi Devje Cost $8

Equipment

1 Compact blender

Ingredients

Raspberry Dressing

1 cup raspberries fresh, washed
¼ cup lemon juice freshly squeezed
¼ cup olive oil extra virgin
½ tsp vanilla extract pure
1 tsp black pepper

Chickpeas Salad

2 tbsp olive oil extra virgin
1 tsp smoked paprika
1 tsp cumin powder
1 tsp chilli powder hot
½ tsp salt sea salt
4 cups spinach washed and dry
¼ cup walnuts plain, unsalted
⅓ cup raspberries fresh for garnish
2 cups chickpeas cooked

Instructions

Raspberry Dressing

Add dressing ingredients to a compact blender and blitz until creamy.
Transfer to a small mason jar and refrigerate until it's time to dress the salad.

Chickpeas Salad

In a large non-stick pan, heat olive oil over low flame and add the powdered spices. Avoid high heat as it will burn the spices, resulting in a bitter taste.
Once the spices have released their aroma, add cooked chickpeas and stir to coat with the oil-spice mixture. Cook for a minute, switch off and set aside.
To serve, arrange spinach on a large serving platter and add spicy chickpeas, and drizzle with 1/4 cup of raspberry dressing.
Garnish with fresh raspberries and walnuts, and enjoy!

Video

https://youtu.be/0RzjS5kZB4kVideo can’t be loaded because JavaScript is disabled: Summer Raspberry Salad With Spicy Chickpeas (https://youtu.be/0RzjS5kZB4k)

Notes

Substitution do’s

Substitute the spinach with fresh baby kale, arugula, rocket or lettuce, if desired.
Add other complimentary fruits, such as strawberries, blueberries or blackberries, for additional flavour and texture.
Switch out the chickpeas for any other type of beans or legumes, such as black beans or kidney beans.

Food safe storage

This raspberry salad is best served fresh. However, it can be stored in an airtight container in the refrigerator for up to three days.
For best results, store the dressing and salad components separately. You will need only 1/4 cup of the dressing for this salad. Keep the remaining dressing in the fridge for future salads or as a delicious dip.