Spinach Salad with Blackened Chickpeas
Click for larger view
This salad is beautiful to look at and tastes as good as it looks. It can make a hearty side to any meal, but works well as a vegan meal. Packed with protein from the chickpeas and tofu, as well as very nutritious spinach and red peppers. You could also add a few grilled shrimp to the top for a hearty main dish.
MAKES: 4 Servings
PREP/COOK TIME: 70 Minutes
INGREDIENTS
Two (15-ounce) cans no-salt-added chickpeas, drained, rinsed and thoroughly patted dry
3/4 cup (6 ounces) silken tofu
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1 tablespoon minced fresh dill, plus dill fronds for garnish
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon Dijon mustard
3/4 teaspoon kosher salt, or more to taste
1/2 teaspoon ground white pepper, divided, or more to taste (may substitute black pepper)
1 tablespoon plus 2 teaspoons canola oil, divided
1 tablespoon blackened seasoning (such as Zatarain’s, Paul Prudhomme or Old Bay)
12 ounces fresh baby spinach
2 whole jarred roasted red peppers, drained and sliced into 1/2-inch pieces (from one 16-ounce jar)
1 tablespoon finely grated lemon zest, for garnish
DIRECTIONS
Position a rack in the middle of the oven and preheat to 350 degrees. Line a large rimmed baking sheet with parchment paper.
Let the chickpeas air-dry on a plate for 10 to 20 minutes while you prepare the dressing.
In a blender, combine the tofu, shallot, lemon juice, dill, parsley, mustard, 3/4 teaspoon salt and 1/4 teaspoon pepper. Puree until creamy, then taste and add more salt and pepper if needed.
When the chickpeas are dry, transfer them to a large bowl. Add 1 tablespoon oil and toss to combine. Spread the chickpeas in an even layer on the baking sheet. Bake, shaking the pan every 15 minutes, for about 45 minutes, until browned and starting to turn crispy.
Immediately return the chickpeas to the bowl you used earlier, drizzle with the remaining 2 teaspoons oil, and sprinkle with the blackened seasoning. Toss to combine, transfer back to the baking sheet and let cool for at least 15 minutes. Taste, and add salt if desired.
In a salad bowl, combine the spinach and roasted bell peppers. Stir the dressing a few times and lightly dress the vegetables. Add the chickpeas, sprinkle with the remaining 1/4 teaspoon pepper, and lightly drizzle with the dressing. Garnish with the lemon zest and dill fronds and serve.
