Ingredients
Method
- In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, honey, minced garlic, and dried oregano. Season with salt and black pepper to taste.
- In a large mixing bowl, combine the fresh spinach, chickpeas, feta cheese, red onion, cherry tomatoes, parsley, and mint.
- Pour the lemon vinaigrette over the salad ingredients and toss gently to coat evenly.
- Serve immediately or chill for later. Garnish with extra feta and a sprig of fresh mint if desired.
Nutrition
Notes
Ingredient Swap: I often swap canned chickpeas for cooked lentils when I want a heartier texture, and the lemon vinaigrette still pairs beautifully.
Storage: This salad keeps well in the fridge for up to two days, but I always store the vinaigrette separately and toss just before serving to keep the spinach from wilting.
Make Ahead: I like to prep the vinaigrette and chop all the vegetables up to a day ahead, then assemble everything in minutes when I'm ready to eat.
Common Mistake: Don't overdress the salad.
I learned to start with half the vinaigrette, toss gently, and add more only if needed, or you'll end up with a soggy mess.
Serving Suggestion: For a complete meal, I love serving this alongside grilled chicken or on its own with crusty bread to soak up the extra dressing.
Equipment Alternative: If you don't have a jar for the vinaigrette, a small bowl and a fork work perfectly for whisking everything together.
Herb Variation: When mint isn't in season, I replace it with fresh basil or dill, which adds a different but equally fresh twist to the salad.