Name: Smoky Chili Chickpeas Salad with Zucchini and Beets
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 g baby spinach; 1 medium zucchini, diced (approx. 150 g); 2 medium beets, boiled and diced (approx. 200 g); 400 g canned chickpeas, rinsed and drained; 2 tbsp olive oil; 2 tbsp smoked paprika; 1 tsp chili powder; Salt and pepper to taste; Fresh mint leaves, for garnish; Lime wedges, for serving; 50 g feta cheese, crumbled (omit for strict low-FODMAP) (optional); 1 avocado, sliced (optional)

Jump to Recipe Print Recipe

Smoky Chili Chickpeas Salad with Zucchini and Beets

No ratings yet

Dive into this vibrant Smoky Chili Chickpeas Salad featuring a lovely mix of fresh baby spinach, tender zucchini, and earthy beets. Each bite is generously topped with protein-packed chickpeas, all beautifully dressed in a smoky chili sauce that adds just the right kick. To elevate the dish, a sprinkle of fresh mint and a zesty lime wedge on the side offer refreshing notes that will awaken your palate. Perfect for lunch or a light dinner, this salad is as flexible as you wish — feel free to add your favorite greens or substitute ingredients as you see fit!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Low-FODMAP Diet

Cuisine: Low-FODMAP Diet

Calories: 250

Ingredients Equipment Method Nutrition

Ingredients

200 g baby spinach
1 medium zucchini, diced (approx. 150 g)
2 medium beets, boiled and diced (approx. 200 g)
400 g canned chickpeas, rinsed and drained
2 tbsp olive oil
2 tbsp smoked paprika
1 tsp chili powder
Salt and pepper to taste
Fresh mint leaves, for garnish
Lime wedges, for serving
50 g feta cheese, crumbled (omit for strict low-FODMAP) optional
1 avocado, sliced optional

Equipment

Large mixing bowl
Chef's knife
Cutting board
Salad servers

Method

Start by washing the baby spinach thoroughly and drying it well. Dice the zucchini and boiled beets into bite-sized pieces, and rinse the canned chickpeas under cold water to remove any excess sodium.
In a small bowl, combine the olive oil, smoked paprika, chili powder, salt, and pepper. Whisk until well blended to create your smoky chili dressing.
In a large mixing bowl, combine the baby spinach, zucchini, beets, and chickpeas. Pour the smoky chili dressing over the salad and gently toss until everything is well coated.
Allow the salad to rest for about 5 minutes to let the flavors meld together.
Plate the salad in individual bowls or on a large serving platter. Garnish with fresh mint leaves and serve with lime wedges on the side. Enjoy your colorful and flavorful salad!

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 9gFat: 9gSodium: 210mgPotassium: 400mgFiber: 10gSugar: 5gVitamin A: 3525IUVitamin C: 21mgCalcium: 125mgIron: 3mg

Tried this recipe?

Let us know how it was!

Smoky Chili Chickpeas Salad with Zucchini and Beets