Crispy Chickpea and Spinach Salad

Name: Crispy Chickpea and Spinach Salad
Cook time: 25 min
Yield: 4 servings
Ingredients: 480 g canned chickpeas, drained and rinsed patted very dry; 20 ml olive oil divided; 3 g fine salt divided; 0.5 g black pepper divided; 2 g smoked paprika for the chickpeas; 2 g garlic powder for the chickpeas; 45 g tahini for the dressing; 30 ml lemon juice freshly squeezed; 30 ml water for the dressing; 5 g maple syrup for the dressing; 10 ml olive oil divided; 2 g fine salt divided; 120 g fresh spinach washed and dried; 150 g cucumber diced; 40 g red onion thinly sliced; 10 g fresh parsley chopped; 5 g fresh dill chopped; 0.5 g black pepper divided; 1 g red pepper flakes optional, for serving

Roasted chickpeas are seasoned until crisp, then folded with spinach, cucumber, red onion, and herbs. A lemon tahini dressing is whisked separately and added just before serving so the leaves stay fresh and the chickpeas keep some crunch.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

480 g canned chickpeas, drained and rinsed patted very dry
20 ml olive oil divided
3 g fine salt divided
0.5 g black pepper divided
2 g smoked paprika for the chickpeas
2 g garlic powder for the chickpeas
45 g tahini for the dressing
30 ml lemon juice freshly squeezed
30 ml water for the dressing
5 g maple syrup for the dressing
10 ml olive oil divided
2 g fine salt divided
120 g fresh spinach washed and dried
150 g cucumber diced
40 g red onion thinly sliced
10 g fresh parsley chopped
5 g fresh dill chopped
0.5 g black pepper divided
1 g red pepper flakes optional, for serving

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the sheet is ready.
Spread the chickpeas on a towel and dry them well. In a bowl, toss the chickpeas with 20 ml olive oil, 3 g salt, 0.5 g black pepper, smoked paprika, and garlic powder. The chickpeas are evenly coated and look lightly glossy, not wet.
Spread the chickpeas on the lined sheet in a single layer and roast for 20 to 25 minutes, shaking the pan once halfway through, until crisp and browned on the edges. The chickpeas are deep golden, crisp outside, and dry to the touch.
While the chickpeas roast, whisk tahini, lemon juice, water, maple syrup if using, 10 ml olive oil, and 2 g salt in a small bowl or jar until smooth and pourable. The dressing is smooth, creamy, and spoonable; add a splash more water only if needed from the measured total.
In a large bowl, combine spinach, cucumber, red onion, parsley, dill if using, and the remaining 0.5 g black pepper. The vegetables are evenly mixed and lightly seasoned.
Add the hot chickpeas and toss gently. Drizzle in enough dressing to coat, then finish with red pepper flakes if using and serve right away. The salad is dressed but the spinach still looks fresh and the chickpeas remain crisp at the edges.