Blackened seasoning turns chickpeas into the stars of this spinach salad

Name: Blackened seasoning turns chickpeas into the stars of this spinach salad
Ingredients: Two (15-ounce) cans no-salt-added chickpeas, drained, rinsed and thoroughly patted dry; 3/4 cup (6 ounces) silken tofu; 2 tablespoons minced shallot; 2 tablespoons fresh lemon juice; 1 tablespoon minced fresh dill, plus dill fronds for garnish; 1 tablespoon chopped fresh parsley leaves; 1/4 teaspoon Dijon mustard; 3/4 teaspoon kosher salt, or more to taste; 1/2 teaspoon ground white pepper, divided, or more to taste (may substitute black pepper); 1 tablespoon plus 2 teaspoons safflower or another neutral oil, divided; 1 tablespoon blackened seasoning (such as Zatarain's, Paul Prudhomme or Old Bay); 12 ounces fresh spinach, torn into bite-size pieces; 2 whole jarred roasted red peppers, drained and sliced into 1/2-inch pieces (from one 16-ounce jar); 1 tablespoon finely grated lemon zest, for garnish

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Ingredients

Two (15-ounce) cans no-salt-added chickpeas, drained, rinsed and thoroughly patted dry
3/4 cup (6 ounces) silken tofu
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1 tablespoon minced fresh dill, plus dill fronds for garnish
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon Dijon mustard
3/4 teaspoon kosher salt, or more to taste
1/2 teaspoon ground white pepper, divided, or more to taste (may substitute black pepper)
1 tablespoon plus 2 teaspoons safflower or another neutral oil, divided
1 tablespoon blackened seasoning (such as Zatarain's, Paul Prudhomme or Old Bay)
12 ounces fresh spinach, torn into bite-size pieces
2 whole jarred roasted red peppers, drained and sliced into 1/2-inch pieces (from one 16-ounce jar)
1 tablespoon finely grated lemon zest, for garnish