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Crisp spinach, fiery chickpeas, and a zesty raspberry dressing create a flavour explosion in this Summer Raspberry Salad. Truly, it’s excitement in every bite!
Your requests for easy healthy salads have been flooding in, and I’m beyond excited to introduce this latest star of our lineup! Joining the ranks of other flavour-packed favourites like this zesty Kachumber Salad, this satisfying Tuna Salad, and the ever-popular creamy Avocado Corn Salad — it’s sure to be a hit at your table.
So, today, I’ve whipped up this recipe with heaps of love and a dash of pizzazz, and I just know it’s going to steal your taste buds’ hearts.
Drawing on my nutrition education and certification as a registered dietitian, I create recipes informed by science – and drizzled with creativity. For this creation, I’ve used a mix of classic and contemporary ingredients to create something nourishing and delicious.
Tired of bland salads? I hear you! That’s why I’ve crafted a Raspberry Salad Dressing that takes your spicy chickpeas from meh to marvellous!
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 easily and sustainably.
Nutrition benefits
This fresh salad with raspberries and walnuts is a nutritional powerhouse, boasting:
- Fibre from the chickpeas
- Vitamin C from the raspberries
- Vitamin A from the spinach leaves
What ingredients you’ll need
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 is 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 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 it
There are two parts to this recipe: the dressing and the salad. Start by making the raspberry dressing.
Dressing
Chickpeas salad: cooking + assembly
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 helps regulate blood sugar levels for effective type 2 diabetes management, keeps you feeling full and helps 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 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.
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, share it on Instagram and tag me @desiliciousrd. Bon appetit!
Get the Recipe:
Summer Raspberry Salad With Spicy Chickpeas
Video
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
Equipment
- 1 Compact blender
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!
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 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.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
This recipe looks great but im not sure how many cips of chickpeas should be in here. Please let me know! Hoping to make this for an even next week. Blessings, Nicole
Hi Nicole, thanks so much for asking. You will need 2 cups of cooked chickpeas. If using canned, that would be 1 can. Hope you enjoy this, and let me know how you go. Best wishes to you and your family. Shahzadi