Creamy Lemony Spinach Salad With Blackened Chickpeas

Creamy Lemony Spinach Salad With Blackened Chickpeas

vegnews.com

Roasted yellow bell peppers, creamy herb dressing, and lemon zest make this nutrient-rich vegan salad a perfect summer meal.

View full recipe on vegnews.com

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Cooking tools:

  • Spice grinder
  • Blender
  • Microplane
  • Citrus press
  • Mason jar
  • Airtight container
  • Stove
  • Tongs
  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Serving bowl
  • Measuring spoon
  • Measuring cup
  • Chef's knife
  • Cutting board
  • Colander
  • Paper towel
  • Spoon
  • Kitchen towel

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

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