Spinach Salad with Roasted Spiced Chickpeas and Lemon Vinaigrette

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  • 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



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.

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