Spinach Salad With Roasted Vegetables And Spiced Chickpeas Recipe

Name: Spinach Salad With Roasted Vegetables And Spiced Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 ounce can chickpeas, drained and rinsed; 2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes; 2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick; 8 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt, more as needed; Black pepper, as needed; 2 thyme sprigs; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1 clove garlic, minced; 1/3 cup plain Greek yogurt; 2 teaspoons fresh lemon juice; 5 ounces spinach (6 cups); 2 tablespoons thinly sliced shallot

Servings: persons

1 15 ounce can chickpeas, drained and rinsed
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes
2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
8 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
2 thyme sprigs
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1/3 cup plain Greek yogurt
2 teaspoons fresh lemon juice
5 ounces spinach (6 cups)
2 tablespoons thinly sliced shallot

1
Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
2
Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
3
While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chili powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
4
Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
5
In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 15 ounce can chickpeas, drained and rinsed, 2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes, 2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick, 8 tablespoons extra-virgin olive oil, and more.

Yes, Spinach Salad With Roasted Vegetables And Spiced Chickpeas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad With Roasted Vegetables And Spiced Chickpeas

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