Red Meat Allergy Friendly Vegan Spinach Salad with Warm Maple Dijon Dressing

Total time40 min

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Vegan Spinach Salad with Warm Maple Dijon Dressing

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Ingredients

4 servings

For the roasted chickpeas

1 can (15 oz) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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1 tbsp olive oil
½ tsp smoked paprika
¼ tsp salt

For the candied pecans

1 cup pecan halves
2 tbsp maple syrup
¼ tsp salt

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
1 small shallot, finely minced
salt and pepper to taste

For the salad

6 oz baby spinach
1 cup strawberries, hulled and sliced
¼ small red onion, thinly sliced
1 avocado, pitted and sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chickpeas dry with a paper towel, then spread them on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with smoked paprika and 1/4 tsp salt, and toss to coat.
2
Roast the chickpeas for 20–25 minutes, shaking the pan halfway through, until they are golden and crisp on the outside.

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