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Spinach Salad with roasted vegetables and spiced chickpeas

May 03, 2021

Hello Everyone,

I wanted to create this salad from Melissa Clark of The New York Times the minute I saw it. It is indeed a main-course, filling salad that is satisfying on every level. Because chickpeas; sweet potatoes; and carrots all have a healthy balance of Omega-3s and Omega-6s, the only change I made to the recipe is to substitute canola oil (good quality, of course) for olive oil. Be well,

Susie

INGREDIENTS

1 15-ounce can chickpeas, drained and rinsed
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes (I didn't peel mine but peel if you prefer)
2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
8 tablespoons good quality canola oil
¾ teaspoon kosher salt, more as needed
Black pepper, as needed
2 thyme sprigs
½ teaspoon chile powder
½ teaspoon ground cumin
1 clove garlic, minced
⅓ cup plain Greek yogurt
2 teaspoons fresh lemon juice
5 ounces spinach (6 cups)
2 tablespoons thinly sliced shallot

PREPARATION

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.
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.
While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile 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.
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.
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.