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
For the Roasted Chickpeas and Salad
can chickpeas, drained and rinsed
fresh baby spinach leaves
deli-sliced roasted red bell pepper
thinly sliced red onion
For the Balsamic Vinaigrette
extra virgin olive oil
dried minced garlic
In This Recipe
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).
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.
Top with homemade balsamic dressing right before eating.