Spinach salad with blackened chickpeas from Vegetable Kingdom: The Abundant World of Vegan Recipes (page 156) by Bryant Terry

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Notes about this recipe

  • ksg518 on June 08, 2023

    A nice salad but a little too much work for the result. I like the blackened chickpeas although I used a premade blackening blend rather than the recipe from the book. I only had 1/2 pound of spinach (the recipe calls for 3/4 pound) but I still thought there was too much spinach compared to the chickpeas and the peppers. Also substituted ricotta for the tofu in the dressing which worked well.

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