Chickpea Rice Salad with Spinach and Dried Cranberries

omg. this chickpea and rice salad is SO GOOD.

It's a meal-prep friendly chopped salad you must make immediately.

This salad is perfect because it will NOT get gross in the fridge after a couple days.

It actually gets better after a few days in the fridge. The apple cider vinegar dressing gets absorbed into the basmati rice, chickpeas and spinach and WOW.

Flavor town is here😄

Instructions

Gather all the salad ingredients and whisk together the dressing.

Add all the ingredients to the bowl.

Add the dressing to the salad.

Toss everything together and serve.

🥡Make it a Meal Prep

Place the chickpea rice salad in meal prep containers with a lemony chicken like this Easy Lemon Chicken Marinade Recipe!🍋Get more meal ideas with my gluten-free meal plans!

Fan Fave Salad with Rice!

Broccoli Chickpea Rice Salad

Broccoli and chickpeas combine with brown rice, feta and red onion for a super satisfying salad - perfect for meal prep.

Get the recipe →

Hope you love this meal prep salad!

~April

📖 Recipe

Chickpea Rice Salad with Spinach and Dried Cranberries

Try this chickpea rice salad for a meal prep-friendly option that stays fresh and delicious for days in the fridge!

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Course: Salad

Cuisine: American

Keyword: chickpea salad, rice salad

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Author: April Saunders

Ingredients

1x2x3x

• 1 can Chickpeas 240 ml
• ⅓ cup Basmati Rice, uncooked
• 2 Granny Smith apples, diced
• 1 Cucumber, finely diced
• 2 cups Spinach, finely chopped
• ⅓ cup Pepitas pumpkin seeds
• ⅓ cup Dried cranberries
• ¼ cup olive oil
• 2 tablespoon apple cider vinegar
• 2 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• 1 lemon, for juice
• 3 pinches of Kosher salt

US CustomaryMetric

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Instructions

• Cook basmati rice according to package instructions. Once done cooking, set aside to cool.
• While rice cooks, add apple, cucumber, spinach, pepitas and dried cranberries to a large bowl. Toss to combine. Whisk dressing ingredients together.
• Add cooled rice to the bowl and combine. Add dressing overtop. Toss together.
• Serve or put into meal prep containers and store in the fridge.

Notes

Yield: makes approximately 6 cups of salad.

Make ahead: made the rice the day before.

Leftovers: keep in the fridge for up to 3 days.

Nutrition information approximate and for 1 cup.

Nutrition Facts

Chickpea Rice Salad with Spinach and Dried Cranberries

Amount per Serving

Calories

353

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.002

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

8

g

Sodium

 

220

mg

10

%

Potassium

 

504

mg

14

%

Carbohydrates

 

50

g

17

%

Fiber

 

10

g

42

%

Sugar

 

18

g

20

%

Protein

 

11

g

22

%

Vitamin A

 

1032

IU

21

%

Vitamin C

 

8

mg

10

%

Calcium

 

73

mg

7

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Calories

353

Nutrition Facts