Chickpea and Spinach Salad with Cumin
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby spinach (2 ounces)
- Chickpeas (1 15.5-ounce can)
- Cumin, ground (3/4 teaspoon)
- Flat-leaf parsley, fresh (2 tablespoons)
- Lemon, zest (1/4 teaspoon)
- Mint, fresh (1 tablespoon)
- Orange, zest (1/4 teaspoon)
- Red onion (1/4 cup)
- Cooking & Baking
- Cayenne pepper (1 Pinch)
- Honey (1/4 teaspoon)
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Orange juice (1 tablespoon)
- Dairy
- Yogurt, plain nonfat (3 tablespoons)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published August 21, 2009 (3 years ago).
12 people saved this recipe.
