Creamy Lemony Spinach Salad With Blackened Chickpeas | VegNews

Ingredients

• 2 tablespoons paprika
• 1 tablespoon cumin seeds, toasted
• 2 teaspoons coriander seeds, toasted
• 2 teaspoons whole black peppercorns
• 1½ teaspoons salt
• 1½ teaspoons garlic powder
• 1 teaspoon whole white peppercorns
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper
• ¾ cup
• silken tofu
• 2 tablespoons minced shallots
• 1 tablespoon minced fresh dill
• 1 tablespoon fresh parsley
• ¼ teaspoon Dijon mustard
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 1 (15.5-ounce) can chickpeas, drained, rinsed, and dried
• 2 large yellow bell peppers
• 1 tablespoon plus 1 teaspoon safflower oil
• ½ teaspoon kosher salt, plus more as needed
• 2 teaspoons Blackened seasoning
• 11 cups spinach, torn into bite-size pieces
• Juice of ½ lemon
• 1 tablespoon finely grated lemon zest
• Dill fronds, for garnish