Spinach Salad with Roasted Spiced Chickpeas and Lemon Vinaigrette

Spinach Salad with Roasted Spiced Chickpeas and Lemon Vinaigrette

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

Salad

  • 8 ounces chickpeas, soaked overnight (or 1 cup dried chickpeas)
  • 2 cloves garlic
  • 1 tablespoon sunflower oil
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • 4 ounces spinach, washed and cut
  • 4 ounces grated carrots (about 2 carrots)

Lemon Vinaigrette

  • 2 teaspoons minced shallot
  • 2 teaspoons ground mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • Salt, to taste

Directions

Chickpeas

Place drained, soaked chickpeas in a pot with ample water to cover and add the garlic. Cook until tender. Drain and cool under cold running water briefly then refrigerate in a colander or perforated pan until cool.

In a bowl, mix chickpeas with the oil and spices. Spread on a baking sheet and roast in a preheated oven at 400° F until slightly toasted. Cool slightly.

Vinaigrette and salad

Mix shallot, ground mustard, lemon juice, red wine vinegar and black pepper in a bowl and whisk in the oil. Season with salt and then toss the vinaigrette with the spinach and carrots. Garnish with the roasted chickpeas and serve.