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Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
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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
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.
Yogurt with Orange Essence:
1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey
In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
Yield: about 1/2 cup
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Nutritional Analysis
per Serving |
Calories:
163 |
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Total Fat:
8.5 grams |
Saturated Fat:
0.9 grams |
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Protein:
5.4 grams |
Carbohydrates:
18 grams |
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Fiber:
5 grams |
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Try our Fat & Calorie Calculator
for additional information. |
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Other Recipes from this Episode
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