Salad with Crispy Spiced Chickpeas and Honey-Mustard Vinaigrette

Name: Salad with Crispy Spiced Chickpeas and Honey-Mustard Vinaigrette
Ingredients: 1 tsp smoked paprika; 1 tsp sugar; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 3/4 cup plus 1 tbsp vegetable oil; 1 can chickpeas, rinsed and dried; 1 red onion, halved and sliced; 6 ounces mesclun; salt; 1.5 tbsp apple cider vinegar; 1 tbsp whole grain mustard; 2 tsp honey; 1/5 tsp grated lemon zest; 3/4 tsp mayonnaise; 1/4 tsp salt; 1/4 cup olive oil

2 steps

Updated at: Thu, 17 Aug 2023 11:34:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories632.9 kcal (32%)

Total Fat59.4 g (85%)

Carbs21.2 g (8%)

Sugars5.2 g (6%)

Protein6.3 g (13%)

Sodium725.1 mg (36%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Salad

1 tspsmoked paprika

1 tspsugar

½ tspground cumin

¼ tspcayenne pepper

¾ cupvegetable oil

6 ouncesmesclun

Dressing

1 ½ TbspApple Cider Vinegar

1 Tbspwhole grain mustard

2 tsphoney

⅕ tsplemon zest

grated

¾ tspmayonnaise

¼ tspsalt

¼ cupolive oil

Instructions

For the salad:

Step 1

Combine paprika, sugar, cumin, 1/2 tsp salt, and cayenne in large bowl; set aside. Heat 3/4 cup oil in large Dutch oven over high heat until just smoking. Add chickpeas, partially cover (to prevent splattering), and cook, stirring occasionally, until deep golden brown and crisp, 10-12 minutes. Using slotted spoon, transfer chickpeas to paper towel lined plate and let drain briefly. Toss in large bowl with reserved spices; let cool slightly, then crush about half of the chickpeas into course crumbs with fork. Adjust oven rack 6 inches from broiler and heat broiler. Toss onion with remining 1 tbsp oil and 1/4 tsp salt and spread over foil-lined rimmed baking sheet. Broil onions, checking often, until edges are charred, 6-8 minutes, stirring halfway through cooking. Let cool slightly, then add to spiced chickpeas along with mesclun and toss to combine.