Warm spinach salad with chickpeas & roasted tomatoes

Indulge in a flavorful warm spinach salad with hearty chickpeas and succulent roasted tomatoes. A perfect blend of savory and sweet tastes.

Ingredients:

• 1 medium sweet onion, sliced ¼ inch thick
• 4 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• 1 pint cherry or grape tomatoes
• 3 cups cooked or canned (rinsed) chickpeas
• 1 ¼ teaspoons dried oregano
• ¼ teaspoon ground pepper
• 2 tablespoons sherry vinegar
• 1 tablespoon tahini
• ½ teaspoon pure maple syrup
• 8 cups lightly packed spinach (230g)

Instructions:

1. Preheat the oven to 425°F.
2. Combine the onion with 1 tablespoon of oil and a pinch of salt on a large baking sheet with raised edges. Spread them evenly. Bake for 10 minutes.
3. Move the onion to one side of the sheet. Place the tomatoes on the empty side and sprinkle them with a pinch of salt. Roll the tomatoes around to coat them with oil. Roast until the onion is charred in some spots and the tomatoes are soft and have released their juices, for about 25 to 30 minutes more.
4. Mix in the chickpeas, oregano, and a bit of pepper on the sheet, drizzle with 1 tablespoon of oil. Stir to combine all the vegetables, scraping off the crispy parts. Put it back in the oven and bake until the oregano is aromatic and the chickpeas are warm, for approximately 5 minutes.
5. In the meantime, whisk together the remaining 2 tablespoons of oil, vinegar, tahini, maple syrup, and the remaining 1/4 teaspoon of salt in a large bowl. Add the spinach and mix well. Arrange the roasted vegetables and chickpeas on top of the spinach. Serve while still warm.

Summary:

• Calories: 3074 kcal
• Fat: 100 g
• Protein: 138 g
• Carbs: 432 g
• Potassium: 6893 mg
• Magnesium: 741 mg