A Taste of the Mediterranean: Chickpea & Cucumber Spinach Salad

With summer in full swing, we’re all looking for bright, healthy dishes that come together in minutes and celebrate the fresh flavors of the season. Today, we’re sharing a vibrant Chickpea & Cucumber Spinach Salad that highlights the fruity, peppery notes of our signature Rallis ice pressed® olive oil.

Why You’ll Love This Salad

Fast & Fresh: Ready in under 15 minutes—no cooking required!

Wholesome & Satisfying: Protein‑packed chickpeas meet crisp cucumbers and tender spinach.

Flavor in Every Bite: A simple lemon‑Dijon vinaigrette brought to life by our premium ice‑pressed olive oil.

Customizable: Add your favorite cheese, herbs, or a sprinkle of nuts for extra texture.

Ingredients (Serves 4)

2 cups baby spinach, washed and spun dry

1 (15 oz) can chickpeas, drained + rinsed

1 field cucumber, halved lengthwise + sliced

½ small red onion, thinly sliced

2 Tbsp fresh lemon juice (about ½ lemon)

3 Tbsp Rallis ice pressed® olive oil, plus an extra drizzle for serving

1 tsp Dijon mustard

½ tsp honey or maple syrup (optional)

¼ tsp sea salt, plus more to taste

⅛ tsp freshly ground black pepper

Pinch of red‑pepper flakes (optional)

Fresh parsley or mint, chopped (for garnish)

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Directions

1. Assemble the base
   In a large bowl, combine spinach, chickpeas, cucumber slices, and red onion.

2. Make the dressing
   In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey (if using), salt, and pepper. While whisking, slowly pour in 3 Tbsp Rallis ice pressed® olive oil until fully emulsified.

3. Dress & toss
   Pour the dressing over the salad and gently toss until everything is coated. Add a pinch of red‑pepper flakes if you like a little heat.

4. Garnish & serve
   Divide the salad among plates. Drizzle each serving with a bit more Rallis olive oil and sprinkle with fresh parsley or mint. Serve immediately.

Serving Suggestions & Variations

Heartier meal: Top with grilled chicken, shrimp, or pan‑seared halloumi.

Creamy twist: Add diced avocado or crumble in some feta cheese.

Crunch factor: Sprinkle toasted pine nuts, slivered almonds, or pepitas on top.

Herb swap: Trade parsley for cilantro or basil for a new flavor profile.

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A Note on Rallis Ice Pressed® Olive Oil

Our ice pressed® oil method protects delicate polyphenols and preserves the brightest, most vibrant flavors of the olive. That bright fruitiness and gentle pepper finish are what make this salad, and countless other dishes, truly sing.

We hope this recipe becomes a staple at your table all summer long!

Enjoy,
The Rallis Family