Spinach Salad With Roasted Vegetables and Spiced Chickpeas Recipe (2024)

Goodness Chad. No need to judge.

I cannot lie - I roasted the chickpeas and the carrots/sweet potato, and they never made it to the top of the salad. We ate them as-is, and they were very flavorful.

This is a fantastic vegetarian main course salad - really flavorful and satisfying! It was great with a fried egg on top!

Oh so good. I added a few pieces of chopped bacon crisped up with the shallots. Also took Lisa's trip and topped with a fried egg. It was a very satisfying and filling main dish and was requested to be added to our regular rotation. Melissa Clark strikes again!

We made a similar salad for Christmas (we eat a variation of this all summer long). Spinach, roasted spiced butternut, fetta and pine nuts with a similar creamy dressing.

Can roast potatoes, carrots, and chickpeas together from the beginning. Go very easy on the garlic.

The beauty of this recipe is that it's a wholesome vegetarian dish. Bacon ruins the delicate flavors in this dish. If you're so unwilling to go without meat for a single dish, then why make this dish at all?

Since I had a bunch of Lacinato kale from Whole Foods' $1-a-bunch sale, I shredded a bunch and massaged it with 2 tablespoons of the dressing and let it and the shallots soften and macerate while the vegetables and chickpeas roasted. Purple carrots offered a colorful and healthy contrast. Sweet potatoes from the farmstand and chickpeas made myself from scratch--well worth the effort, and really not much effort. Lovely autumn dinner and flavors with leftovers for lunch during the week.

This was a really good salad! The textures and flavors worked beautifully together. I added additional spices to the chickpeas - cayenne, onion and garlic powder. I had a few thin slices of prosciutto left over from another recipe, so I added them to the salad for that extra note of salty to contrast w/ the sweetness of the carrot and sweet potato. Really easy prep, too. This salad will go into my regular rotation, for sure.

Pilón works great too, and is easier to clean than a press.

Garlic through press saves effort.

Best way to make garlic paste is a press.

Best way to make garlic paste is with a press.

Garlic paste is best made with a press!

I liked this salad but wasn’t thrilled with how the chickpeas came out. I put them back in the oven longer but still wasn’t excited by them. I think I might have liked dried cranberries better.

Since I had a bunch of Lacinato kale from Whole Foods' $1-a-bunch sale, I shredded a bunch and massaged it with 2 tablespoons of the dressing and let it and the shallots soften and macerate while the vegetables and chickpeas roasted. Purple carrots offered a colorful and healthy contrast. Sweet potatoes from the farmstand and chickpeas made myself from scratch--well worth the effort, and really not much effort. Lovely autumn dinner and flavors with leftovers for lunch during the week.

chickpeas cook faster than expected

Can roast potatoes, carrots, and chickpeas together from the beginning. Go very easy on the garlic.

Oh so good. I added a few pieces of chopped bacon crisped up with the shallots. Also took Lisa's trip and topped with a fried egg. It was a very satisfying and filling main dish and was requested to be added to our regular rotation. Melissa Clark strikes again!

This was a really good salad! The textures and flavors worked beautifully together. I added additional spices to the chickpeas - cayenne, onion and garlic powder. I had a few thin slices of prosciutto left over from another recipe, so I added them to the salad for that extra note of salty to contrast w/ the sweetness of the carrot and sweet potato. Really easy prep, too. This salad will go into my regular rotation, for sure.

This is a fantastic vegetarian main course salad - really flavorful and satisfying! It was great with a fried egg on top!

This was delicious and warming for a cold winter night; we will definitely make this again. We doubled the roasted veggies part and kept everything else the same. (Oh, we also halved the amount of oil in the dressing). To die for.

We made a similar salad for Christmas (we eat a variation of this all summer long). Spinach, roasted spiced butternut, fetta and pine nuts with a similar creamy dressing.

This was terrific. Roasting times were shorter than specified. We used less spinach. Great meal.