Chickpea and Spinach Salad with Cumin Dressing and Orange Yogurt Sauce

10 Dec

Chickpea and Spinach Salad

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  • 1/3 cup lowfat plain yogurt
  • 1/4 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1/2 teaspoon honey
  • 1 (19-ounce) can chickpeas, drained and rinsed
  • 1/8 cup chopped flat-leaf parsley (or less, or none)
  • 1/8  cup coarsely chopped fresh mint leaves (or more)
  • 1/4 cup chopped red onion
  • 1/8 cup olive oil
  • 1-1/2 tablespoons lemon juice
  • 1/4 teaspoon lemon zest
  • 3/4 teaspoons ground cumin
  • good pinch of cayenne pepper
  • Salt and pepper, to taste
  • 2 cups baby spinach leaves (or more)


  1. In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
  2. In a medium bowl combine the chickpeas, parsley, mint 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.

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