Chickpea Salad with Tomatoes and Smoked Paprika
The above was a real life exchange between Elysabeth and one of our friends when she brought this to a gathering recently. Somehow this salad has escaped being posted until now, but it’s truly become a staple in our household. The best part? It couldn’t be easier. It’s based on a Bon Appetit recipe, which also features quinoa and mint. The first time we made it we included those, which were fine, but in recent times we’ve pared it down for simplicity. This is filling, boldly flavored, vegetarian, and very enjoyable. The smoked paprika adds a depth to the dressing, the feta brings salt, chickpeas provide sustenance, and who doesn’t love chomping into mouthfuls of baby spinach?
Chickpea Salad with Tomatoes and Smoked Paprika (Serves 4)
Adapted from Bon Appetit
- 1 28 oz. can chick peas, rinsed and drained
- 1 carton grape tomatoes, halved
- 1 7 oz. package baby spinach
- 4 oz. feta cheese, crumbled
- 1 tbsp. smoked paprika
- 4 tbsp. mild vinegar (like sherry vinegar, apple cider vinegar, or rice vinegar)
- 1/2 cup extra virgin olive oil.
- kosher salt
- freshly ground black pepper
- Whisk together paprika and vinegar in a small mixing bowl. While continuing to whisk, drizzle in olive oil in a steady stream to form an emulsion. Season to taste with salt and pepper.
- Combine tomatoes, spinach, and chick peas in a large salad bowl. Dress with tongs and toss salad to coat evenly. Gently fold in the feta and serve immediately, optionally with some pepperoncini on the side.