Sunday, May 12, 2013
Spinach Salad with Roasted Vegetables and Spiced Chickpeas
Ingredients
- 1 15 ounce can chickpeas, drained and rinsed
- 2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes
- 2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
- 8 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt, more as needed
- Black pepper, as needed
- 2 thyme sprigs
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- 1/3 cup plain Greek yogurt
- 2 teaspoons fresh lemon juice
- 5 ounces spinach (6 cups)
- 2 tablespoons thinly sliced shallot
Method
- 1. 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.
- 2. 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.
- 3. While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chili 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.
- 4. 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.
- 5. 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.
# posted by Chelsea @ 10:00 AM 
