40 minutes
A delightful salad combining crispy spiced chickpeas and tender spinach, complemented by fresh vegetables and a choice of dressing.
Fresh Spinach, washed and dried
0 oz
Cooked Chickpeas, drained
0 oz
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
to taste
Tomatoes, chopped
0 oz
Cucumbers, chopped
0 oz
Red Onions, sliced
0 oz
Lemon Vinaigrette
tablespoons
tablespoons
1. Preheat Oven
Preheat your oven to 400°F (200°C).
2. Season Chickpeas
In a bowl, toss the cooked chickpeas with olive oil, paprika, cumin, garlic powder, cayenne pepper, and salt until well-coated.
3. Roast Chickpeas
Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20 to 25 minutes until golden brown and crispy.
4. Prepare Salad Components
While the chickpeas are roasting, wash and dry the fresh spinach. Chop the tomatoes, cucumbers, and slice the red onions.
5. Assemble Salad
In a large salad bowl, toss the spinach with your choice of lemon vinaigrette or tahini dressing. Top with the crispy chickpeas, chopped tomatoes, cucumbers, and sliced red onions.
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