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!
