Spinach Salad with Roasted Vegetables and Spiced Chickpea |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 15 ounce can chickpeas, drained and rinsed |
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch |
2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick |
8 tablespoon(s) extra-virgin olive oil |
3/4 teaspoon(s) kosher salt, as needed |
black pepper, as needed |
2 thyme sprigs |
1/2 teaspoon(s) chili powder |
1/2 teaspoon(s) ground cumin |
1 clove(s) garlic, minced |
1/3 cup(s) plain greek yogurt |
2 teaspoon(s) fresh lemon juice |
5 ounce(s) spinach (6 cups) |
2 tablespoon(s) thinly sliced shallot |
Directions:
1. Method
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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