Spinach Salad with Roasted Spiced Chickpeas and Lemon Vinaigrette

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Salad

Lemon Vinaigrette

Preparation

Chickpeas

Place drained, soaked chickpeas in a pot with ample water to cover and add the garlic. Cook until tender. Drain and cool under cold running water briefly then refrigerate in a colander or perforated pan until cool.

In a bowl, mix chickpeas with the oil and spices. Spread on a baking sheet and roast in a preheated oven at 400° F until slightly toasted. Cool slightly.

Vinaigrette and salad

Mix shallot, ground mustard, lemon juice, red wine vinegar and black pepper in a bowl and whisk in the oil. Season with salt and then toss the vinaigrette with the spinach and carrots. Garnish with the roasted chickpeas and serve.

Recipe by Blake Caldwell, PCC Deli Chef

Source: 2010 PCC annual meeting dinner

Learn more about our recipes. View guidelines »

More about: dressings, garbanzo beans, salad, spinach

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