SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes - sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there's the spinach, which is earthy and fresh.
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 764 milligrams, Sugar 12 grams
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Morankhan bugti
[email protected]This recipe is amazing! I've made it several times and it's always a hit. Thanks for sharing!
kiran Baby
[email protected]I'm allergic to chickpeas. Is there a substitute I can use?
Shaniya Jimmerson
[email protected]This recipe seems a bit complicated. I'm not sure if I have the time or patience to make it.
Solomon Yowat
[email protected]I'm not sure about the spiced chickpeas. I might try this recipe without them.
Adam Abbas
[email protected]This salad is perfect for a summer cookout or potluck.
Esther Udoeyo
[email protected]I'm definitely going to try this recipe. It looks delicious and healthy.
Jeevan Khulal
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Abigail Muyambango
[email protected]I'm not a big fan of spinach salads, but this one is really good. The dressing is light and flavorful, and the roasted vegetables and chickpeas add a lot of texture and flavor.
Numan Bhatti
[email protected]The roasted vegetables in this salad are amazing! They're so flavorful and they really add a lot of depth to the dish.
Fardin Rahi
[email protected]I love this salad! It's so easy to make and it's always a hit with my friends and family.
sadhan biswas
[email protected]This salad is a perfect balance of flavors and textures. The roasted vegetables are sweet and smoky, the chickpeas are crunchy and flavorful, and the spinach is fresh and light. The dressing is tangy and flavorful, and it really brings the whole dish