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Mediterranean Chicken Bacon Spinach Salad

Roasted Chickpea Spinach Salad

Mediterranean Chicken Bacon Spinach Salad

BY: Michele
PUBLISHED: May 30, 2014
UPDATED: Aug 7, 2019
1 Review / 5 Average
5 Comments
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This post may contain affiliate links. Please read my disclosure policy.
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My Mediterranean Chicken Bacon Spinach Salad with chicken, bacon, roasted chickpeas, tomatoes, cranberries and feta cheese on a bed of baby spinach was inspired by the Roasted Chickpea BLT Salad with Pesto Parmesan Dressing from Pinch of Yum’s new eCookbook, Everyday Healthy.

Roasted Chickpea Spinach Salad

I love reading other food blogs for fun, ideas, and inspiration, and fun!  Did I mention fun?  One of my favorite blogs that I have followed since I started blogging is Pinch of Yum.  Lindsey and Bjorg offer fantastic recipes, gorgeous photography, and extremely helpful blogging tips.

Roasted Chickpea Spinach Salad

When I saw Lindsey was coming out with a new eCookbook, I jumped at the chance to order it.  The Roasted Chickpea BLT Salad with Pesto Parmesan Dressing sounded unique to me due to the roasted chickpeas for crunch!  What a great idea!

Roasted Chickpea Spinach Salad

So I roasted the chickpeas…..super simple to do.  Then I started getting all the ingredients out to make it, and TUMBLE!!!  Out fell the shredded parmesan cheese onto the floor. The package burst open and shredded parmesan was EVERYWHERE! I wanted to cry. But no. What do I do? Like any good blogger, I improvise, and create a new recipe inspired by the original!

Roasted Chickpea Spinach Salad

So I pull out the baby spinach, dried cranberries, and feta cheese.  Then instead of Lindsey’s Pesto Parmesan Dressing (Doesn’t that sound amazing!), I decided to make a healthy but Mediterranean type vinaigrette to go with the salad.  Olive oil, red wine vinegar,  dijon mustard, garlic powder, oregano, and a little sugar.  That’s it!  Simple, healthy, and delicious!

Some other recipes I want to try from the cookbook are Honey Orange Chicken with Pomegranite Cilantro Salsa and Slow Cooker Vegetarian Lasagna.

What will you be inspired to make from Pinch of Yum’s new eCookbook, Everyday Healthy?  

Click Here to Order Pinch of Yum’s new eCookbook, Everyday Healthy.

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5 from 1 vote

Mediterranean Chicken Bacon Spinach Salad

Mediterranean Chicken Bacon Spinach Salad with chicken, bacon, roasted chickpeas, tomatoes, cranberries and feta cheese on a bed of baby spinach, is fresh and delicious.
Course Chicken, Salad
Cuisine Greek, Mediterranean
Keyword Chicken Bacon Spinach Salad, Mediterranean Spinach Salad, Spinach Salad
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 256kcal
Author Michele @ Flavor Mosaic

Ingredients

Salad

  • 1 (15-ounce) can chickpeas (drained)
  • Salt and Pepper to taste
  • 1 (10-ounce) package fresh baby spinach (washed and drained)
  • 1/2 cup chicken (cooked and shredded)
  • 1 large tomato (chopped)
  • 6 slices cooked bacon (crumbled)
  • 1/2 cup dried cranberries
  • 1/2 cup feta cheese crumbled

Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 to 2 teaspoons honey depending on how sweet you like it
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Instructions 

  • Preheat oven to 400 degrees F.
  • Rinse and drain chickpeas. Dry on a plate with paper towels. Place parchment paper on a baking sheet. Spread out the dried chickpeas evenly in one layer on the parchment paper. Drizzle oil over the chickpeas. Sprinkle with salt and pepper (or your favorite seasoning). Bake for about 40 minutes or until chickpeas are golden and crispy. Be sure not to let them burn.
  • In a large bowl mix together the baby spinach, shredded chicken, crumbled bacon, roasted chickpeas, chopped tomatoes, dried cranberries, and feta cheese.
  • For the vinaigrette, in a small bowl, mix together the olive oil, red wine vinegar, dijon mustard, oregano, garlic powder, and honey.
  • Drizzle over the salad just before serving.

Nutrition

Calories: 256kcal | Carbohydrates: 11g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 300mg | Potassium: 108mg | Fiber: 1g | Sugar: 9g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

 

Disclaimer:  This post contains affiliate links and I will receive a commission if you purchase the cookbook using one of these links. However, I have purchased this cookbook, enjoyed it, and highly recommend it.  I thought my readers would enjoy it too. Otherwise, it would not be on my blog.

 

If you like this recipe, I recommend trying my Apple Walnut Cranberry Salad.

Apple Walnut Cranberry Salad

 

For a great spring and summer salad, try my Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette!

Chicken-Mango-Salsa-Salad

Another spring salad you may like is my Spinach Strawberry Champagne Salad.

Spinach Strawberry Champagne Salad

 

 

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If you like this recipe, subscribe via email and have them delivered directly to your inbox.

 

Filed Under: Dinner, Gourmet, Greek, Green Salads, Healthy, Low Carb, Low Fat, Lunch, Mediterranean, Spring, Summer

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author, recipe developer, and photographer. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot recipes and Southern and Mexican cuisines.

Comments

  1. Renee's Kitchen Adventures says

    May 30, 2014 at 8:35 pm

    I think this salad sounds so good…love your take on it!

    Reply
    • Michele says

      May 30, 2014 at 9:40 pm

      Thanks!

      Reply
  2. Jodee Weiland says

    June 2, 2014 at 2:09 pm

    This salad looks wonderful! I love the use of chickpeas, a favorite of mine. Thanks for sharing!

    Reply
    • Michele says

      June 12, 2014 at 9:13 pm

      Thanks Jodee!

      Reply
  3. KC the Kitchen Chopper says

    July 15, 2014 at 5:09 pm

    Thanks for this great dish.Love beautiful and healthful. Good job being versatile at the time of the “drop”! I’m going to have to try roasted chickpeas in a Chopped. Thanks for the ebook alert as well.

    Reply

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Hi, I’m Michele, a home cook with 20+ years experience. I created Flavor Mosaic as a place to share our favorite fast, easy, and flavorful creative recipes with bold flavors, including Southern, Mexican, Tex-Mex, and Instant Pot recipes. Read More…

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