Mediterranean roasted chickpea and spinach salad

Delight in the harmonious blend of Mediterranean flavors with our roasted chickpea and spinach salad. Discover a symphony of tastes in every bite.

Ingredients:

• 380g can chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 tablespoon oil
• 2 handfuls fresh baby spinach leaves
• 1/2 cup sliced cucumber
• 1/2 cup deli-sliced roasted red bell pepper
• 1/3 cup thinly sliced red onion
• 2 tablespoons feta cheese
• 2 tablespoons toasted walnuts
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch onion powder
• 1 pinch dried oregano
• 1 pinch dried minced garlic

Instructions:

1. Preheat your oven to 180 °C (F).
2. After draining and rinsing the chickpeas, spread them evenly on a baking sheet with edges. Mix in the smoked paprika, coriander, cinnamon, and oil. Stir everything together.
3. Bake the chickpeas at 350 F for about 15-20 minutes until they turn golden brown and crispy. Be careful not to overcook them. Let them cool after baking.
4. While waiting, toast the walnuts on the stovetop. Heat them in a pan over medium heat until they release a nutty aroma, which should take a couple of minutes. Once done, transfer them to a plate to cool.
5. For the balsamic dressing, blend all the ingredients in a small bowl and whisk thoroughly (you can also put all the dressing components in a small jar with a lid and shake well).
6. In a plate, arrange spinach leaves as the base and top them with the roasted chickpeas, red bell peppers, cucumbers, red onions, feta cheese, and toasted walnuts.
7. Before serving, drizzle the homemade balsamic dressing over the salad.

Summary:

• Calories: 1415 kcal
• Fat: 95 g
• Protein: 36 g
• Carbs: 114 g
• Potassium: 939 mg
• Magnesium: 160 mg