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Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
2005, Ellie Krieger, All Rights Reserved
- Total Time:
- 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 8 servings
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup chopped red onion
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- Salt and pepper
- 4 cups baby spinach leaves
- Yogurt with Orange Essence, recipe below, optional
- 2 tablespoons coarsely chopped fresh mint leaves, optional
- YOGURT WITH ORANGE ESSENCE:
- 1/3 cup lowfat plain yogurt
- 1/4 teaspoon orange zest
- 2 tablespoons orange juice
- 1/2 teaspoon honey
Directions
In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
Yield: about 1/2 cup
Per serving: Calories 163; Total Fat 8.5 grams; Saturated Fat 0.9 grams; Mono Fat: 5 grams; Poly Fat: 2 grams; Protein 5.4 grams; Total Carbohydrate 18 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 147 milligrams