Spinach Salad With Roasted Vegetables And Spiced Chickpeas Recipes

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SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS



Spinach Salad With Roasted Vegetables and Spiced Chickpeas image

The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes - sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there's the spinach, which is earthy and fresh.

Provided by Melissa Clark

Categories     salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 15-ounce can chickpeas, drained and rinsed
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes
2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
8 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
2 thyme sprigs
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1/3 cup plain Greek yogurt
2 teaspoons fresh lemon juice
5 ounces spinach (6 cups)
2 tablespoons thinly sliced shallot

Steps:

  • 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.

Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 764 milligrams, Sugar 12 grams

SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS



SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS image

Categories     Salad     Bean     Side     Vegetarian

Yield 4 servings

Number Of Ingredients 14

1 15 ounce can chickpeas, drained and rinsed
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes
2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
8 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
2 thyme sprigs
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1/3 cup plain Greek yogurt
2 teaspoons fresh lemon juice
5 ounces spinach (6 cups)
2 tablespoons thinly sliced shallot

Steps:

  • 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, chili 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.

WILTED SPINACH SALAD WITH CHICKPEAS



Wilted Spinach Salad with Chickpeas image

Summertime meals just got easier thanks to this warm spinach salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 7

1 pound (about 4 cups) cherry tomatoes
1 can (19 ounces) chickpeas
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons white-wine vinegar
1 pound baby spinach
1/2 cup slivered black olives

Steps:

  • Heat broiler. On a broiler-safe rimmed baking sheet, toss cherry tomatoes with chickpeas with one tablespoon olive oil; season with coarse salt and ground pepper. Broil, tossing occasionally, until tomatoes are slightly charred, 15 to 20 minutes.
  • Meanwhile, in a large bowl, whisk together remaining 3 tablespoons olive oil and white-wine vinegar; season with salt and pepper.
  • Add baby spinach, hot vegetables, and black olives. Toss with vinaigrette (spinach will wilt slightly).

Nutrition Facts : Calories 285 g, Fat 16 g, Fiber 8 g, Protein 6 g

SPINACH SALAD WITH ROASTED FALL VEGETABLES



Spinach Salad with Roasted Fall Vegetables image

The roasted vegetables piled onto the salad make this a healthy, filling supper.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

3 tablespoons olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and ground pepper
1 pound baby spinach
6 cups (about 1/2 recipe) Roasted Fall Vegetables, warm or cooled, cut into bite-size pieces
2 ounces feta cheese, sliced or crumbled

Steps:

  • Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
  • Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.

SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS



SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS image

Categories     Salad     Bean     Leafy Green     Potato     Vegetarian     Thyme

Yield 4 servings

Number Of Ingredients 14

1 15 ounce can chickpeas, drained and rinsed
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes
2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
8 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
2 thyme sprigs
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1/3 cup plain Greek yogurt
2 teaspoons fresh lemon juice
5 ounces spinach (6 cups)
2 tablespoons thinly sliced shallot

Steps:

  • 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, chili 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.

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