This vibrant salad is packed with ingredients rich in various B vitamins, from folate (B9) to B6 and even a touch of B12 if you add fortified nutritional yeast. The combination of leafy greens, protein-packed chickpeas, and vitamin-rich toppings makes this both nutritious and delicious!

Why You’ll Love This High Vitamin B Salad

Nutrient-Dense: Full of ingredients naturally rich in B vitamins, like spinach, chickpeas, and avocado.
Quick and Easy: Prepped in just 10 minutes with minimal effort.
Customizable: Adjust ingredients to suit your taste while keeping it nutrient-packed.
Perfect Anytime: Enjoy as a light lunch, side dish, or hearty dinner by adding extra protein.

How to Make It

This salad starts with a base of fresh baby spinach, which is an excellent source of folate (B9) and B6. Add cooked chickpeas for a hit of B6 and fiber, then toss in shredded carrots and diced bell peppers for crunch and color. Avocado adds creaminess and more B vitamins, while hard-boiled eggs contribute B12 and protein.

The dressing ties it all together with a light lemon vinaigrette, featuring olive oil, fresh lemon juice, garlic, and a dash of nutritional yeast (fortified with B12 for an extra boost). Sprinkle with sunflower seeds for texture and an extra nutrient kick!

Step by Step

Prepare the Base
Start with a generous bed of fresh baby spinach leaves. Spinach is a folate powerhouse, which is essential for cell repair and growth. Rinse and pat the leaves dry to keep your salad crisp.

Add the Veggies
Toss in shredded carrots and diced red bell peppers. Both are rich in B6 and add vibrant color and sweetness. You can also add thinly sliced cucumbers or radishes for extra crunch.

Boost with Protein
Drain and rinse a can of chickpeas (or use 1 ½ cups of cooked chickpeas). Sprinkle them over the salad. Slice a ripe avocado and layer it on top for a creamy texture and a dose of healthy fats.

Salad Recipe High in Vitamin B Superfood Spinach & Chickpea Salad

Include B12 Sources
Slice 2 hard-boiled eggs and arrange them on the salad. For a vegetarian-friendly option, sprinkle 1 tablespoon of fortified nutritional yeast instead.

Make the Dressing
In a small bowl, whisk together:

3 tbsp olive oil
2 tbsp fresh lemon juice
1 small clove of garlic, minced
1 tbsp nutritional yeast (fortified with B12)
A pinch of salt and freshly cracked black pepper
Drizzle the dressing over the salad just before serving.

Finish with Crunch
Add a handful of roasted sunflower seeds for a nutty flavor and extra texture.

Make Ahead Method

Prep the Ingredients: Chop and prepare all the vegetables and store them separately in airtight containers for up to 3 days.
Boil the Eggs: Hard-boiled eggs can be made ahead and kept in the fridge for up to 5 days. Peel them just before adding to the salad.
Dressing Storage: Prepare the lemon vinaigrette and store it in a small jar in the fridge for up to a week. Shake well before using.
Assemble Fresh: Combine everything just before serving to keep the salad fresh and crisp.

Pro Tips

Fresh is Best: Use the freshest produce you can find for maximum flavor and nutrients.
Custom Add-Ons: Add cooked quinoa, lentils, or grilled chicken for a more filling salad.
Season Well: A pinch of salt on the spinach leaves enhances their natural flavor.
Don’t Skip Nutritional Yeast: If you’re vegetarian or vegan, fortified nutritional yeast is a great way to add B12 to your diet.

Storage Options

Assembled Salad: Best enjoyed immediately to maintain freshness.
Prepped Components: Store vegetables, chickpeas, and dressing separately in airtight containers for up to 3 days. Assemble just before eating.

Tools for This Recipe

Salad spinner (to keep greens crisp)
Sharp knife for chopping vegetables
Whisk and small bowl for dressing
Airtight containers for make-ahead storage

FAQs!

Q: Can I make this vegan?
A: Yes! Swap the hard-boiled eggs for more chickpeas or sprinkle on extra nutritional yeast for B12.

Q: What other greens can I use?
A: Kale, arugula, or mixed greens also work wonderfully and are rich in nutrients.

Q: How do I store leftover salad?
A: Keep the dressing separate and only dress the portion you’re eating. Store leftover components in airtight containers for up to 3 days.

Variations and Substitutions

Add Grains: Toss in cooked farro, quinoa, or brown rice for extra heartiness.
Swap the Greens: Use kale, romaine, or spring mix if you prefer something other than spinach.
Different Seeds or Nuts: Try toasted almonds, walnuts, or pumpkin seeds.
Add Fruit: Diced apples, orange segments, or dried cranberries can add a sweet contrast.

Conclusion

This Superfood Spinach & Chickpea Salad isn’t just a meal—it’s a celebration of flavor and nutrients. Perfect for lunch, dinner, or meal prep, it’s a simple way to add B vitamins and a burst of energy to your day.

Did you try this recipe? Let me know how it turned out in the comments below—I’d love to hear your tweaks and ideas! 😊

High Vitamin B Salad: Superfood Spinach & Chickpea Salad

A vibrant salad packed with spinach, chickpeas, avocado, and fortified nutritional yeast for a delicious B-vitamin boost.

Print Recipe Pin Recipe

Prep Time 10

Course Dinner, Lunch, Salad

Cuisine American

Servings 4 servings

Ingredients

6 cups baby spinach leaves
1 cup chickpeas cooked or canned
1 avocado sliced
1 cup shredded carrots
1 cup diced red bell pepper
2 hard-boiled eggs sliced (or 1 tbsp nutritional yeast for vegan option)
3 tbsp olive oil
2 tbsp fresh lemon juice
1 small clove of garlic minced
1 tbsp nutritional yeast fortified with B12
Salt and pepper to taste
2 tbsp roasted sunflower seeds

Instructions

Place baby spinach in a large salad bowl.
Add chickpeas, shredded carrots, diced red bell peppers, and sliced avocado.
Slice the hard-boiled eggs and add them to the salad, or sprinkle with nutritional yeast.
Whisk together olive oil, lemon juice, garlic, nutritional yeast, salt, and pepper for the dressing. Drizzle over the salad.
Sprinkle sunflower seeds on top for crunch. Serve immediately.