Sunday, August 10, 2008

Chickpea spinach salad

Stop me if I'm repeating myself, chickpeas (especially those of the canned variety) are just too easy NOT to use. They are healthy, hearty and go very well in salads.

I came across this recipe for chickpea spinach salad with cumin vinaigrette and orange yogurt sauce on Well Fed and just had to try it. Very tasty, I will definitely make this one again. True to all other chickpea salads, this is easy to make. All you need to do is open the can and drain, there's no peeling, chopping, dicing or cooking. What's not to love.

The only thing I did differently then Well Fed's version is instead of using the spinach as a bed of greens to build the salad on, I chopped the spinach and mixed it right into the salad along with the rest of the ingredients.

Chickpea spinach salad with cumin vinaigrette and orange yogurt
Serves 2

(For the salad)
28 ounce (796 ml) can of chickpeas, drained and rinsed
1/4 cup chopped Italian parsley
1/2 cup chopped red onion
1 cup chopped spinach
2 tablespoons fresh mint leaves, chopped

(For the cumin vinaigrette)
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper to taste

(For the orange yogurt sauce)
1/3 cup plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey

Combine chickpeas, parsley, red onion, spinach and mint. Prepare the cumin vinaigrette and orange yogurt and add to salad just before serving. Top with a dollop of the orange sauce. And, most importantly, enjoy.

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