Chickpea and Spinach Salad with Cumin

Chickpea and spinach salad with cumin is so fresh tasting and flavorful that’ll you wonder why you’ve been eating anything else. Lemon and orange juice, mint, yogurt, red onion, and all those delectable little chickpeas make this healthy but still satiating.

A serving of chickpea and spinach salad with cumin, red onion, and yogurt dressing on a white plate.

In this chickpea and spinach salad recipe, 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


Well, sure you can! But it’s going to take a little planning ahead, rather than just cracking open a can and dumping them into a bowl. You can slow- or quick-soak them. For a slow soak, dump them into a bowl and cover them with lots of cold water. Add 1 tablespoon of baking soda for every 500 grams of chickpeas for a smoother result. Soak for 8 to 12 hours. For a quick soak, place them in a saucepan instead. cover with lots of cold water (and again, baking soda if using). Bring to a boil and continue boiling for 1 minute. Turn off the heat and leave for 1 hour. Ta-da!

Chickpea and Spinach Salad With Cumin

  • Quick Glance
  • (3)
  • 10 M
  • 10 M
  • Serves 4
5/5 - 3 reviews



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 the yogurt, orange juice and zest, and honey.

Divide the spinach leaves among 4 plates. Spoon the chickpea mixture over the spinach. Top with the yogurt sauce and sprinkle with the mint. Originally published August 20, 2009.

Recipe Testers' Reviews

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.

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.

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