Low Sodium Smoky Paprika Egg & Spinach Salad

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Smoky Paprika Egg & Spinach Salad

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Ingredients

4 servings

For the crispy chickpeas

1 can (15 oz) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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2 tbsp extra virgin olive oil
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the eggs

4 large eggs

For the dressing

3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp smoked paprika
½ tsp ground turmeric
1 tsp honey
1 small garlic clove, finely minced
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the salad

6 oz baby spinach
½ cup roasted red peppers, sliced
¼ cup red onion, thinly sliced
¼ cup dry-roasted almonds, roughly chopped

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chickpeas thoroughly dry with paper towels, then spread them in a single layer on a baking sheet. Drizzle with 2 tbsp olive oil, smoked paprika, cumin, and 1/4 tsp salt, and toss to coat evenly.
2
Roast the chickpeas for 20–25 minutes, shaking the pan once halfway through, until deep golden and crisp on the outside. Remove from the oven and set aside; they will continue to crisp as they cool.

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