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Snack recipe · from the recipe book

Crispy Chickpea Spinach Salad with Pears

Smoky, crunchy roasted chickpeas over tender spinach with juicy pear, toasted pecans and tangy goat-style feta in a bright balsamic vinaigrette.

Crispy Chickpea Spinach Salad with Pears

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2½ tbsp36 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp2 gGarlic powder
  • ¼ tsp2 gSalt
  • 5 cups loosely packed150 gBaby spinach
  • 1 medium178 gPearscored and thinly sliced
  • ¼ cup chopped40 gRed onionthinly sliced
  • ¼ cup chopped30 gPecansroughly chopped
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • 2 tbsp30 gBalsamic vinegar
  • 1 tsp5 gYellow mustard
  • 1 tsp7 gHoney
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the pan, toss the chickpeas with one third of the olive oil, the paprika, the garlic powder and half of the salt; spread in one layer.
  3. Roast the chickpeas 25 to 30 minutes, shaking the pan halfway, until deep golden and crisp. Add the pecans to the pan for the last 5 minutes to toast.
  4. While the chickpeas roast, make the vinaigrette: whisk the balsamic, mustard, honey, black pepper and the remaining half of the salt in a small bowl, then whisk in the remaining two thirds of the olive oil.
  5. Slice the pear just before assembling so it stays fresh.
  6. In a large bowl, toss the spinach and red onion with half of the vinaigrette.
  7. Divide the dressed spinach among 4 plates and top with the pear, roasted chickpeas, toasted pecans and feta.
  8. Drizzle the remaining half of the vinaigrette over the salads and serve while the chickpeas are still warm and crunchy.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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