Chickpea and Spinach Salad With Cumin Dressing and Yogurt Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I made it for a party this weekend, and was asked for the recipe. It is very light, but very tasty. See what you think. Ingredients:
2 (15 ounce) cans chickpeas, drained and rinsed well |
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 |
1/3 cup low-fat plain yogurt |
1/4 teaspoon orange zest |
2 tablespoons orange juice |
1/2 teaspoon honey |
2 tablespoons coarsely chopped fresh mint leaves (optional) |
Directions:
1. In a medium bowl, combine the chickpeas, parsley and onion.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cumin, cayenne pepper, salt and pepper.
3. Pour the dressing over the chickpea mixture and toss to combine.
4. To make the Yogurt Sauce:.
5. In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
6. Serve the chickpea salad over a bed of spinach leaves.
7. Top with the yogurt sauce and a sprinkle of mint, if using.
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