Author Notes
This mediterranean-inspired salad combines spinach, roasted chickpeas, roasted red peppers, cucumbers, walnuts, and feta cheese. A delicious and simple balsamic vinaigrette is then drizzled atop for the final touch. —Kim Suddeath
Ingredients
- For the Roasted Chickpeas and Salad
-
13.5 ounces
can chickpeas, drained and rinsed
-
1 teaspoon
smoked paprika
-
1/2 teaspoon
ground coriander
-
1/2 teaspoon
ground cinnamon
-
1 tablespoon
oil
-
2 handfuls
fresh baby spinach leaves
-
1/2 cup
sliced cucumber
-
1/2 cup
deli-sliced roasted red bell pepper
-
1/3 cup
thinly sliced red onion
-
2 tablespoons
feta cheese
-
2 tablespoons
toasted walnuts
- For the Balsamic Vinaigrette
-
1/4 cup
extra virgin olive oil
-
2 tablespoons
balsamic vinegar
-
1 teaspoon
honey
-
1 pinch
salt
-
1 pinch
black pepper
-
1 pinch
onion powder
-
1 pinch
dried oregano
-
1 pinch
dried minced garlic
Directions
-
Preheat oven to 350 degrees Fahrenheit (F).
-
Drain and rinse chickpeas, then spread them on a rimmed baking sheet. Add the spices (smoked paprika, coriander, cinnamon) and oil. Toss to combine.
-
Roast chickpeas at 350 F for approximately 15-20 minutes, or until chickpeas are browned and crisp but not burnt. Set aside and allow chickpeas to cool.
-
Meanwhile, toast walnuts over the stove top. Place them in a skillet over medium heat and toast until fragrant (takes only a few minutes). Let cool on a plate.
-
To prepare the balsamic dressing, combine all ingredients in a small bowl and whisk to combine (you can also add dressing ingredients to a small jar with lid and shake to combine).
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To assemble the salad, place spinach leaves on a plate and top with roasted chickpeas, roasted red bell peppers, sliced cucumbers, sliced red onions, crumbled feta cheese, and toasted walnuts.
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Top with homemade balsamic dressing right before eating.
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