Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce

By KEGMD

2005, Ellie Krieger, All Rights Reserved

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
• 1/3 cup lowfat plain yogurt
• 1/4 teaspoon orange zest
• 2 tablespoons orange juice
• 1/2 teaspoon honey

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

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