Chickpea and Spinach Salad with Cumin

by Ellie Krieger
from Quick & Fresh with Ellie Krieger
(Taunton Press, 2009)
Serves 4

In this chickpea and spinach salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Herbs punch it up with an unmistakable freshness, and the spinach provides a tender bed. An orange-infused yogurt topping for the salad creates a cool, creamy contrast. It’s great served with spiced pita chips or fresh bread.—Ellie Krieger

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

Method
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.

2. In another small bowl, stir the yogurt, orange juice and zest, and honey.

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

Recipe © 2008 Ellie Krieger. Photo © 2008 Christopher Hirsheimer. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.