spinach salad with blackened chickpeas

roasted yellow bell peppers • creamy herb dressing • lemon zest • dill fronds makes 4 servings While I typically call for from-scratch chickpeas, I’m fine with using canned ones in this recipe. Once they are roasted and tossed in blackened seasoning, they make a great snack or addition to leafy salads such as this one.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the dressing: In a blender, combine the tofu, shallots, dill, parsley, and mustard. Puree until creamy, then season with salt and pepper to taste. Set aside.

Step 2

Make the salad: Drain the chickpeas in a colander, thoroughly rinse them in cold water, and set them aside to dry for 1 hour.

Step 3

While the chickpeas are drying, roast the bell peppers using one of the methods on this page. Seed and thinly slice them, then set aside.

Step 4

Once the chickpeas have thoroughly dried, preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Step 5

Transfer the dried chickpeas to a large bowl, add 1 tablespoon of the oil and ½ teaspoon of salt, and toss well to combine with clean hands. Spread the chickpeas in one even layer on the baking sheet. Bake, shaking the pan every 15 minutes to ensure even cooking, until golden brown and starting to turn crispy, about 45 minutes.

Step 6

Immediately transfer the chickpeas to the bowl just used, drizzle the remaining 1 teaspoon oil over them, and sprinkle with the blackened seasoning. Toss well to combine, transfer back to the baking sheet, and set aside to cool for 15 minutes.

Step 7

Place the spinach and bell peppers in a salad bowl. Lightly squeeze with the lemon juice, lightly sprinkle with salt, and toss to combine with clean hands. Stir the dressing a few times and lightly dress the vegetables. Add the chickpeas, season with pepper, and lightly drizzle with the dressing.

Step 8

Garnish with lemon zest and dill fronds.

Step 9

“New Jack Bounce (Interlude)” by Christian Scott aTunde Adjuah from Diaspora