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Spinach salad with Pickled Red Bell Peppers

Spinach salad with Pickled Red Bell Peppers

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  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: salad, starter, side, lunch, dinner, maindish
  • Cuisine: vegan, glutenfree, vegetarian, plant-based


This spinach salad with easy to make pickled red bell peppers is delicious with the dressing. A nourish and satiating salad.


  • For the salad:
  • 1.5 cups / 255 gr cooked chickpeas, rinsed and drained from a glass jar
  • half a cup (110 grams) buckwheat
  • one red onion, diced
  • 90 gr fresh spinach, washed and cut in strips
  • ~
  • For the dressing:
  • 3 tsp dijon mustard
  • 3 tbsp almond butter
  • 2 tbsp maple syrup or date syrup
  • pinch of ground black pepper
  • salt to taste (optional)
  • 23 tbsp unsweetened almond milk (amount depends on desired consistency)
  • ~
  • For the pickled red bell peppers (this makes a bit more):
  • 3 red bell peper
  • one jar filled ¾ with apple cider vinegar
  • 12 peeled garlic cloves
  • 1 whole clove
  • a pinch of sea salt
  • ½ tsp mustard seeds
  • half of a small white onion


  1. Start by adding all the ingredients for the pickled red bell peppers in a jar and let sit for at least one hour. The longer you will let them pickle, the tastier and softer the peppers will get.
  2. For the salad:
  3. Cook the buckwheat according to package instructions and set aside.
  4. Wash the spinach and cut in strips. Add to a bowl. Rinse and drain the cooked chickpeas (if from a glass jar) and add the cooked chickpeas to the spinach. Along with the diced onion and a few tablespoons of cooked buckwheat. Cut one to two pickled red bell peppers in cubes and add to the salad.
  5. For the dressing:
  6. Combine all ingredients in a small blender or in a glass and blend/whisk together until smooth.
  7. Serve the salad with more dressing and buckwheat on the side.