Vegetarian Smoky Paprika Egg & Spinach Salad
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Learn more →Ingredients
4 servings
For the crispy chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp salt
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
- 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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