Silken Dill & Lemon-Dressed Spinach Salad with Crispy Chickpeas

1. Prepare Creamy Herb Dressing

In a blender, combine the silken tofu, minced shallots, fresh dill, parsley, Dijon mustard, a pinch of kosher salt, and a dash of freshly ground white pepper. Blend until smooth and creamy.

2. Prep Chickpeas

Drain and rinse the chickpeas thoroughly, then lay them out on a clean kitchen towel to dry for about an hour.

3. Preheat Oven and Roast Bell Peppers

Preheat the oven to 350°F. Roast the yellow bell peppers until tender. Once roasted, seed and slice the bell peppers into thin strips.

4. Roast Chickpeas

Toss the dried chickpeas in a bowl with 1 tablespoon of safflower oil and ½ teaspoon of kosher salt. Spread them evenly on a baking sheet lined with parchment paper and bake for approximately 45 minutes, shaking the pan every 15 minutes.

5. Prepare Salad Base

In a large salad bowl, combine the torn spinach leaves and roasted bell pepper strips. Squeeze the juice of half a lemon over the salad and add a pinch of kosher salt to taste.

6. Season Chickpeas

Once the chickpeas are done roasting and have cooled for about 15 minutes, toss them with the remaining 1 teaspoon of safflower oil and the blackened seasoning.

7. Assemble Salad

Stir the creamy herb dressing into the spinach and bell pepper mixture, ensuring everything is lightly coated. Add the seasoned crispy chickpeas and a sprinkle of freshly ground white pepper. Garnish with finely grated lemon zest and fresh dill fronds.