Description
A delightful salad featuring fresh spinach, chickpeas, and roasted red onions, perfect for a light meal or side dish.
Ingredients
- 2 large red onions, thinly sliced
- 2 tablespoons olive oil (for roasting onions)
- 1 teaspoon dried thyme
- Salt and pepper to taste (for roasting onions)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 5 ounces fresh spinach, washed and dried
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted sunflower seeds
- 1/4 cup lemon juice
- 2 tablespoons olive oil (for salad dressing)
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste (for salad dressing)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the sliced red onions with 2 tablespoons of olive oil, thyme, salt, and pepper. Spread the onions in a single layer on a baking sheet.
- Roast the onions for 20-25 minutes, or until they are softened and slightly caramelized, stirring halfway through.
- While the onions are roasting, in a large bowl, combine the drained and rinsed chickpeas, spinach, feta cheese, and sunflower seeds.
- In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, minced garlic, Dijon mustard, salt, and pepper.
- Add the roasted red onions to the salad bowl.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for later.
Notes
For added crunch, toast the sunflower seeds in a dry pan before adding them to the salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean