Zesty Vegan Spinach Salad With Blackened Chickpeas

The roasted and blackened chickpeas on this recipe from the Vegetable Kingdom cookbook make an excellent snack or crunchy addition to leafy salads.

What you want:

For the Blackened seasoning:
2 tablespoons paprika
1 tablespoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
2 teaspoons entire black peppercorns
1½ teaspoons salt
1½ teaspoons garlic powder
1 teaspoon entire white peppercorns
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon cayenne pepper

For the creamy herb dressing:
¾ cup silken tofu
2 tablespoons minced shallots
1 tablespoon minced recent dill
1 tablespoon recent parsley
¼ teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon white pepper

For the spinach salad:
1 (15.5-ounce) can chickpeas, drained, rinsed, and dried
2 massive yellow bell peppers
1 tablespoon plus 1 teaspoon safflower oil
½ teaspoon kosher salt, plus extra as wanted
2 teaspoons Blackened seasoning
11 cups spinach, torn into bite-size items
Juice of ½ lemon
¼ teaspoon white pepper
1 tablespoon finely grated lemon zest
Dill fronds, for garnish

What you do:

  1. For the Blackened seasoning, in a spice grinder, mix all elements and grind right into a positive powder. Switch to a jar and seal tightly. Retailer in an hermetic container at room temperature for as much as 2 weeks.
  2. For the dressing, right into a blender, add all elements. Puree till creamy and put aside.
  3. For the salad, place bell peppers instantly over a burner on a fuel range and switch with tongs till pores and skin is blackened and blistered throughout. As soon as charred, place peppers in a heatproof container and canopy for quarter-hour, till cooled and skins have loosened. Peel off charred pores and skin (keep away from washing peppers or some taste might be misplaced), minimize off stem finish, and take away core. Seed, thinly slice, and put aside.
  4. Preheat oven to 350 levels. Line a rimmed baking sheet with parchment paper. Into a big bowl, add chickpeas, 1 tablespoon of oil, and ½ teaspoon salt, and toss nicely to mix. Unfold chickpeas in a fair layer on baking sheet. Bake, shaking pan each quarter-hour to make sure even cooking, till golden brown and crispy, about 45 minutes. 
  5. Take away from oven and instantly switch to bowl, drizzle with remaining 1 teaspoon oil, and sprinkle with blackened seasoning. Toss nicely to mix, switch to baking sheet, and put aside to chill for quarter-hour. Place spinach and bell peppers in a salad bowl. Frivolously drizzle with lemon juice, sprinkle with salt, and toss to mix. Add chickpeas, pepper, and drizzle with dressing. Garnish with lemon zest and dill fronds. 
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