Roasted Pepper and Spinach Salad with Creamy Dill Dressing and Spiced Chickpeas

1. Prepare the Creamy Herb Dressing

Combine the silken tofu, minced shallots, fresh dill, fresh parsley, Dijon mustard, kosher salt, and freshly ground white pepper in a blender. Blend until smooth and creamy, ensuring all ingredients are well incorporated.

2. Prepare the Chickpeas

Drain and rinse the chickpeas thoroughly, then set them aside on a clean towel to dry for about an hour. This drying step is crucial because it ensures the chickpeas will turn out crispy after roasting.

3. Roast the Bell Peppers

Place the yellow bell peppers under the broiler or directly over a gas flame, turning occasionally, until the skins are charred and blistered. Let them cool slightly, then peel off the skins, remove the seeds, and thinly slice the peppers.

4. Roast the Chickpeas

Preheat your oven to 400°F (200°C). Toss the chickpeas with 1 tablespoon of safflower oil and ½ teaspoon of kosher salt, then spread them out on a rimmed baking sheet lined with parchment paper. Bake for about 45 minutes, shaking the pan occasionally to ensure even cooking. Once done, toss the hot chickpeas with the remaining teaspoon of safflower oil and the blackened seasoning.

5. Assemble the Salad

In a large bowl, combine the torn spinach, roasted bell pepper slices, a squeeze of lemon juice, and a pinch of kosher salt.

6. Dress the Salad

Before serving, give the creamy herb dressing a good stir and lightly dress the salad, ensuring all the vegetables are evenly coated. Add the spiced chickpeas on top and season with a touch of freshly ground white pepper. Garnish with finely grated lemon zest and a few sprigs of dill fronds.