Warm Chickpea, Red Pepper, & Spinach Salad & Harissa Recipe – Sunset Magazine

Ingredients

• Vinaigrette
• 1 tablespoon sherry vinegar
• 1/2 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 to 4 tsp. harissa*
• 3 tablespoons extra-virgin olive oil
• Salad
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 2 tablespoons olive oil
• 1 medium eggplant, cut into 1/2-in. cubes
• 1 can (15 oz). chickpeas (garbanzos), rinsed and drained
• About 3/4 tsp. kosher salt
• About 3/4 tsp. freshly ground black pepper
• 1 bag (6 oz.) baby spinach
• 12 large fresh mint leaves, stacked and cut crosswise into thin ribbons
• 1/3 cup minced red onion, rinsed and drained