BEAN****Chickpea and Spinach Salad

By Unblond1

We both liked this very much - we both cleaned our plates. It's a great hot-weather dinner - make it in the morning and refrigerate it until serving time.

Ingredients

• SALAD:
• 1 cup drained and rinsed garbanzos
• 1 tbsp. chopped parsley
• 2 tbsp. chopped red onions
• 2 tbsp. EVOO
• 1 tbsp. lemon juice
• 1 tsp. finely grated lemon zest - Optional (I left it out and didn't miss it)
• 1 pinch ground cumin - small pinch - easy does it
• 1 pinch of cayenne pepper - ditto
• salt and pepper to taste
• SAUCE:
• 4 tbsp. yogurt
• 1 tbsp. orange juice
• 1/4 tsp. finely grated orange zest - Optional (I left it out and didn't miss it)
• 1/4 tsp. honey
• 1 tbsp. coarsely chopped fresh mint - don't leave this out!
• TO SERVE:
• 1 oz. baby spinach leaves or chopped romaine - I have also used a mixed lettuce blend with carrots and half shredded romaine/half baby spinach and arugula mix with good result

Details

Servings 2

Preparation

Step 1

* In a small bowl, whisk together the oil, lemon juice and zest (if using), cumin, cayenne, salt, and black pepper. Add the chickpeas, parsley, and onion. In another small bowl, stir together the yogurt, orange juice and zest, honey and slivered mint. (Don't leave this out, it makes the dish!)

* When ready to serve, add the spinach or lettuce to the bowl with the chickpeas and dressing and mix well to dress the greens. Divide between 2 plates or bowls and top with a dollop of the yogurt sauce and sprinkle with freshly ground pepper and a pinch of Malden salt.

*NUTRITION:*
2 Servings

Calories 257.7
Total Fat 16.4 g
Saturated Fat 2.2 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 10.0 g
Cholesterol 1.7 mg
Sodium 389.2 mg
Potassium 207.3 mg
Total Carbohydrate 25.6 g
Dietary Fiber 7.9 g
Sugars 3.7 g
Protein 8.4 g