Photo by Christopher Hirsheimer
In this salad the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness and spinach provides a tender bed. An orange-infused yogurt topping creates cools creamy contrast.
Great as a side salad with grilled meat, it can also work as a vegetarian entrée.
One 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3/4 teaspoon ground cumin
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste
3 tablespoons plain nonfat yogurt
1 tablespoons orange juice
1/4 teaspoon finely grated orange zest
1/4 teaspoon honey
2 ounces baby spinach leaves (about 2 cups lightly packed)
1 tablespoon coarsely chopped fresh mint
In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.
Serve the chickpeas salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.
Makes 4 servings
Serving size: 1/2 cup chickpea salad, 1/2 cup spinach, and 1 tablespoon yogurt sauce
Calories 175; Total fat 9g (Sat fat 1g, Mono fat 5.5g, Poly fat 1.5); Protein 6g; Carb 20g; Fiber 5g; Cholesterol 0mg; Sodium 147mg
Excellent Source of: fiber, vitamin C, vitamin K
Good Source of: iron, vitamin A
Copyright 2016 Ellie Krieger, All rights reserved