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Spinach Salad with roasted vegetables and spiced chickpeas

May 03, 2021

Spinach Salad with roasted vegetables and spiced chickpeas

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,



  • 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
  •  cup plain Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 5 ounces spinach (6 cups)
  • 2 tablespoons thinly sliced shallot


  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, 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.
  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.

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