Comments on: Chickpea and Spinach Salad with Cumin

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Thu, 29 Dec 2011 03:07:13 +0000

You’re quite welcome, Bridget. We find it to be a lovely item as it tastes so good it doesn’t feel like penance to eat it…

By: bridget {bake at 350}

bridget {bake at 350} — Thu, 29 Dec 2011 00:54:33 +0000

Made this tonight and doubled the recipe to serve as a main course for our family. LOVED it! The perfect light dish after a week of Christmas indulging. :) Thank you!

By: Renee Schettler Rossi, LC Editor-in-Chief

Renee Schettler Rossi, LC Editor-in-Chief — Thu, 07 Jul 2011 02:39:37 +0000

Lovely to hear, Amy! Thanks for letting us know how much you like it…

By: Amy I

Amy I — Wed, 06 Jul 2011 22:32:00 +0000

This salad was consumed in minutes! I think next time I will mix the spinach leaves in with the chickpeas so that they are also coated in dressing, though that is just personal preference. I would definitely recommend this for anyone who loves cumin!

By: Testers' Choice

Testers' Choice — Wed, 26 Jan 2011 19:59:16 +0000

[Cindi Kruth] The snow caused a cancellation of my lunch plans just about the time this lovely looking dish hit my in-box. I’d just bought a giant-sized container of fresh baby spinach and I realized I had everything else on hand except parsley. But I had cilantro and it seemed that’d work well with the flavors. Indeed it did. This salad was as simple as can be, yet totally satisfying as lunch with a hunk of my latest Lex bread experiment. The chickpeas made it a meal and the flavors were beautifully balanced and blended by the combinations of dressings. I love it when I find a good-for-me recipe that tastes this delicious.

By: Allison Parker, LC Managing Editor

Allison Parker, LC Managing Editor — Wed, 26 Jan 2011 16:36:59 +0000

Love the idea of orange segments! Adding citrus to salads is one of my favorite ways to change it up a bit, add a bit of tart zing to cut the earthiness of ingredients like chickpeas and lentils. Thanks for suggesting it. We’re so glad you stopped by and took time to comment.

By: Beth Price, LC Director of Recipe Testing

Beth Price, LC Director of Recipe Testing — Wed, 26 Jan 2011 16:36:35 +0000

It is a luscious salad, isn’t it? Let us know if you try it with orange segments.

Beth

By: Anne L

Anne L — Wed, 26 Jan 2011 16:23:51 +0000

Mmmm, I can visualize orange segments added to this delicious-looking recipe, besides Nancy’s (above) yummy suggestions).

By: Testers' Choice

Testers' Choice — Sat, 06 Mar 2010 01:55:22 +0000

[Nancy A. Mosher] What a delightful and filling salad. The technique of dressing first the beans and then the entire salad with a second dressing is just brilliant. This makes for a much more complex mixture of tastes than one dressing would, and it doesn’t really require any more effort. The fresh, bright flavors of the herbs and citrus balance the earthy spinach, garbanzo beans, and cumin very nicely. It all comes together in just a few minutes with very little effort.

If the portion size is increased and a chopped vegetable or two like cucumber, radish, or tomato is added, this would make an excellent vegetarian main dish salad.