Chickpea Salad with Garden Greens & Zesty Caper Vinaigrette

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2–3

Why This Recipe Exists (And Why I Love It)

This is one of those simple salads I come back to again and again, especially in the warmer months when the garden is overflowing with tender greens and I want something light but still satisfying. I love, love, love chickpeas—they’re the MVP of pantry staples. When I don’t feel like cooking meat (which is often, honestly), chickpeas are an easy way to add substance and texture without any fuss.

But the real magic here? That light, lemony, briny flavor combo. I’m a sucker for anything that tastes like sunshine, and this vinaigrette delivers. It’s bright, it’s punchy, and thanks to the capers (an underrated flavor bomb if you ask me), it adds just the right salty tang to make everything pop. Don’t sleep on capers. 

And of course, nothing beats fresh-picked spinach from the garden. It’s tender, vibrant, and makes this salad feel extra wholesome. I first threw this together as a post-yoga lunch, but it’s quickly become a go-to meal prep option for busy weeks when I want something nourishing and no-cook. Toss it all in a bowl, shake up the vinaigrette, and done. It only gets better after a night in the fridge.

Why You’ll Love This Recipe

• Comes together in under 10 minutes
• Packed with fiber and protein
• Garden-friendly and endlessly flexible
• Even better after marinating in the fridge
• Great for weekday meal prep or outdoor lunches

Ingredients

From the Palate Patch Garden

Spinach

From the Pantry:

• 1 can chickpeas, drained and rinsed
• 2 tbsp capers + 1 tbsp caper brine
• 2 tbsp fresh lemon juice (about ½ lemon)
• ¼ cup olive oil
• Pinch of salt
• Pinch of red pepper flakes
• Pinch of black pepper

From the Garden:

• 3 cups chopped fresh spinach (or arugula, or a mix of both)

Finishing Touch:

• ⅓ cup grated Parmesan cheese

Instructions

Step 1: Prep the Base

1. Rinse the chickpeas and set aside. Chop the greens and place them in a medium bowl

Step 2: Make the Vinaigrette

1. In a small jar or sealed container, combine lemon juice, olive oil, salt, red pepper flakes, black pepper, and caper brine. Seal and shake well until emulsified.

Step 3: Toss & Finish

1. Add the chickpeas, spinach, capers, and Parmesan to the bowl. Pour vinaigrette over everything and toss gently to coat. Serve immediately or store for later.

Notes & Tips

• Want it dairy-free? Skip the Parmesan or sub in nutritional yeast.
• Need more gains? Add a boiled egg or canned tuna for extra protein.
• This salad improves with time! Marinate for a few hours or overnight for bolder flavor.
• Did you know? By rinsing chickpeas until all bubbles have dissipated, it gets rid of elements that can sometimes leave you feeling bloated.

Serving Suggestions

This is a choose-your-own-adventure kind of lunch.

• Eat it straight from the bowl after yoga.
• Stuff it into a pita.
• Pile it on toasted sourdough. 

Storage & Reheating

• Store in a sealed container in the fridge for up to 3 days. No need to reheat—this one is best cold or room temp.

FAQs

Can I use other greens besides spinach?
Yes! Arugula, baby kale, or dinosaur (lacinto) kale would all work beautifully.

Can I make this ahead of time?
Absolutely. In fact, it tastes even better after a few hours in the fridge.

Your Turn!

Made this salad? I’d love to hear how it went! Drop a comment below or tag us on Instagram @palatepatchcsa #palateplate.