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Chickpea and Spinach Salad with Cumin Dressing

This image courtesy of 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 a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entree.

Serves4

CostInexpensive

Easy

Total Timeunder 30 minutes

Recipe Coursemain course, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturecreamy, herby, spiced, tangy

Type of Dishmain course salad, salad

Ingredients

  • One 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¼ cup diced red onion
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon finely grated lemon zest
  • ¾ teaspoon ground cumin
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons plain nonfat yogurt
  • 1 tablespoon orange juice
  • ¼ teaspoon finely grated orange zest
  • ¼ teaspoon honey
  • 2 ounces baby spinach leaves (about 2 cups lightly packed)
  • 1 tablespoon coarsely chopped fresh mint

Instructions

  1. 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.

  2. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.


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