Spinach Salad with Chermoula Roasted Chickpeas and Preserved Lemon

Name: Spinach Salad with Chermoula Roasted Chickpeas and Preserved Lemon
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 cans (15 oz each) (850 g) canned chickpeas, drained, rinsed, and patted very dry (about 3 cups / 480 g drained); 1 cup, packed (30 g) fresh cilantro, leaves and tender stems, roughly chopped; ½ cup, packed (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 3 cloves (9 g) garlic, peeled; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) sweet paprika; ½ tsp (1 g) crushed red pepper flakes; 5 tbsp (70 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; ¾ tsp (3 g) kosher salt, (Diamond Crystal; use half if using fine salt); ½ medium (about 3 oz) (85 g) red onion, halved through the root and sliced into thin half-moons; 1 tbsp (15 ml) red wine vinegar; ⅓ cup (50 g) whole raw almonds, roughly chopped; 6 cups, loosely packed (about 6 oz) (170 g) baby spinach, washed and completely dry; ½ lemon (about 1 oz rind) (30 g) preserved lemon, rinsed, pulp discarded, rind finely diced; 1 tbsp (15 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Crisp-edged chickpeas are roasted in a garlicky cilantro-parsley chermoula, then tossed with tender baby spinach, quick-pickled red onion, toasted almonds and bright preserved lemon. A hearty, vegan-friendly main or side salad.

Prep: 25 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 main-course servings (about 2 cups / 120 g salad each) or 6 side servings

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Ingredients

4 servings

For the roasted chickpeas
2 cans (15 oz each) (850 g) canned chickpeas, drained, rinsed, and patted very dry (about 3 cups / 480 g drained)
For the chermoula
1 cup, packed (30 g) fresh cilantro, leaves and tender stems, roughly chopped
½ cup, packed (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
3 cloves (9 g) garlic, peeled
2 tsp (4 g) ground cumin
1 tsp (2.5 g) sweet paprika
½ tsp (1 g) crushed red pepper flakes
5 tbsp (70 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
¾ tsp (3 g) kosher salt, (Diamond Crystal; use half if using fine salt)
For the salad
½ medium (about 3 oz) (85 g) red onion, halved through the root and sliced into thin half-moons
1 tbsp (15 ml) red wine vinegar
⅓ cup (50 g) whole raw almonds, roughly chopped
6 cups, loosely packed (about 6 oz) (170 g) baby spinach, washed and completely dry
½ lemon (about 1 oz rind) (30 g) preserved lemon, rinsed, pulp discarded, rind finely diced
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
black pepper, freshly ground, to taste

Equipment (6)

Rimmed baking sheet, 18×13-inch (46×33 cm)
Small food processor or mortar and pestle
Large salad bowl
Small dry skillet (8-inch / 20 cm)
Clean kitchen towels or paper towels
Small bowl for pickling the onion

Steps

Before you start

Position an oven rack in the center and preheat the oven to 425°F (220°C) with a rimmed baking sheet inside if you like extra-crisp chickpeas.
Drain and rinse the chickpeas, then dry them very well; wet chickpeas steam instead of roast.
Preserved lemons are salty: rinse the rind, discard the pulp, and use only the thin rind.
Wash and thoroughly dry the spinach so the dressing clings and the leaves stay crisp.

1
Preheat and dry chickpeasOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Spread the rinsed chickpeas on a clean towel, cover with another towel, and rub gently to dry them and loosen any loose skins.
- Discard the loose skins.
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Ready when: Chickpeas look matte and feel dry to the touch, with no surface moisture.
Tip: Dry chickpeas roast and crisp; damp ones steam and turn soft.
2
Make the chermoula
- In a small food processor, combine the cilantro, parsley, garlic, cumin, paprika, red pepper flakes, 5 tbsp (70 ml) olive oil, 2 tbsp (30 ml) lemon juice and the kosher salt.
- Pulse 8–10 times until a coarse, spoonable green paste forms with small flecks of herbs.
- Alternatively, pound the garlic and salt in a mortar, then stir in the remaining ingredients with finely chopped herbs.
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Ready when: Paste is coarse and spoonable, not a smooth puree.
Tip: Don't over-process; a smooth puree turns dull and bitter.
3
Coat the chickpeas
- Transfer the dried chickpeas to a rimmed baking sheet.
- Add about two-thirds of the chermoula (about 4 tbsp) and toss with your hands or a spatula until every chickpea is evenly coated.
- Spread into a single layer.
- Reserve the remaining chermoula in the fridge for the dressing.
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Ready when: Chickpeas are evenly coated and spread in one layer without piling.
Tip: Crowding causes steaming; use the full 18×13-inch sheet.
4
Roast the chickpeasOven 425°F / 220°C
- Roast in the 425°F (220°C) oven for 25–30 minutes, shaking and stirring the pan once at about 15 minutes.
- Remove when the chickpeas are deep golden, the skins look slightly blistered, and the chermoula has darkened and smells toasty.
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Ready when: Chickpeas are deep golden, slightly blistered, and crisp at the edges; they crisp further as they cool.
Tip: The herb paste can scorch near the end, so check at 22 minutes.
5
Quick-pickle the onion
- While the chickpeas roast, combine the sliced red onion and the red wine vinegar in a small bowl with a pinch of salt from your fingers.
- Toss, press the onion down, and let it sit for 15 minutes, stirring once.
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Ready when: Onion slices are pink, softened, and bend without snapping.
6
Toast the almonds
- Heat a small dry skillet over medium heat.
- Add the chopped almonds and toast, stirring often, for 3–4 minutes until golden at the edges and fragrant.
- Tip onto a plate immediately to stop the cooking.
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Ready when: Almonds are golden at the edges and smell nutty.
Tip: Nuts go from toasted to burnt within seconds; don't walk away.
7
Make the dressing
- In a small bowl, whisk the reserved chermoula (about 2 tbsp) with 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) lemon juice.
- Add the diced preserved lemon rind.
- Taste; it should be bright, salty, and herby.
- Add a few grinds of black pepper.
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Ready when: Dressing is loose enough to drizzle and tastes bright and salty.
Tip: Preserved lemon is salty, so taste before adding any more salt.
8
Cool the chickpeas
- Let the roasted chickpeas rest on the baking sheet for 5 minutes so they crisp and are warm, not piping hot, which would wilt the spinach too much.
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Ready when: Chickpeas feel crisp when pressed and are warm to the touch.
9
Toss and serve
- Place the spinach in a large bowl.
- Drain the onion and add it, then drizzle with the dressing and toss gently with your hands until the leaves are lightly coated.
- Top with the warm chickpeas and toasted almonds.
- Serve right away.
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Ready when: Spinach glistens lightly with no pooled dressing at the bottom of the bowl.
Tip: Add the chickpeas just before serving so they stay crunchy.

Good to know

Tips

Pat the chickpeas truly dry; it is the biggest factor in crispness.
Taste your preserved lemon first; brands vary widely in saltiness, so adjust the salt in the chermoula if needed.
Add a handful of crumbled feta or a spoonful of yogurt on top for a creamy contrast.
For a heartier meal, serve with warm flatbread or over cooked couscous.

Make ahead

"Make the chermoula up to 3 days ahead and store in the fridge covered with a thin film of olive oil. Roast the chickpeas up to 4 hours ahead and keep uncovered at room temperature; re-crisp for 5 minutes in a 400°F (200°C) oven if desired. Pickle the onion up to 2 days ahead. Assemble just before serving."

Storage & reheating

"Store components separately. Dressed salad is best eaten immediately. Roasted chickpeas keep 1 day at room temperature in a loosely covered container (they soften in airtight storage), or up to 3 days in the fridge; reheat in a 400°F (200°C) oven for 5–8 minutes to re-crisp. Chermoula keeps 5 days in the fridge or 2 months frozen. Undressed spinach keeps 2 days in the fridge."

Substitutions

preserved lemon → 1 tsp finely grated lemon zest plus an extra pinch of salt. Less complex and fermented in flavor, but still bright.
baby spinach → baby arugula or baby kale. Arugula adds peppery bite; massage kale for 30 seconds with a little dressing.
whole raw almonds → pistachios or sunflower seeds. Toast the same way; reduce time slightly for seeds.
red wine vinegar → fresh lemon juice. Use the same amount for a slightly fresher onion.