Chickpea and Spinach Salad with Cumin Dressing

| Ellie Krieger
Serving size:4
Chickpea and Spinach Salad with Cumin Dressing

Ingredients

  • 1 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1/4 cup diced red onion
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 tsp finely grated lemon zest
  • 3/4 tsp ground cumin
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 3 tbsp plain nonfat yogurt
  • 1 tbsp orange juice
  • 1/4 tsp finely grated orange zest
  • 1/4 tsp honey
  • 2 oz baby spinach leaves (about 2 cups lightly packed)
  • 1 tbsp coarsely chopped fresh mint

Directions

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