Chickpea And Spinach Salad With Cumin Dressing And Yogurt Sauce Recipes

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CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING



Chickpea and Spinach Salad with Cumin Dressing image

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entree.

Provided by Ellie Krieger

Categories     Cookstr Recipes

Number Of Ingredients 15

One 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley
¼ cup diced red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
¼ teaspoon finely grated lemon zest
¾ teaspoon ground cumin
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste
3 tablespoons plain nonfat yogurt
1 tablespoon orange juice
¼ teaspoon finely grated orange zest
¼ teaspoon honey
2 ounces baby spinach leaves (about 2 cups lightly packed)
1 tablespoon coarsely chopped fresh mint

Steps:

  • 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 together the yogurt, orange juice and zest, and honey.
  • Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE



Chickpea and Spinach Salad With Cumin Dressing and Yogurt Sauce image

I saw Ellie Krieger make this on the Food Network on her show, Healthy Appetite. I made it for a party this weekend, and was asked for the recipe. It is very light, but very tasty! See what you think!

Provided by Whisper

Categories     Spinach

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

2 (15 ounce) cans chickpeas, drained and rinsed well
1/4 cup chopped flat leaf parsley
1/2 cup chopped red onion
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
4 cups baby spinach leaves
1/3 cup low-fat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey
2 tablespoons coarsely chopped fresh mint leaves (optional)

Steps:

  • In a medium bowl, combine the chickpeas, parsley and onion.
  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cumin, cayenne pepper, salt and pepper.
  • Pour the dressing over the chickpea mixture and toss to combine.
  • To make the Yogurt Sauce:.
  • In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
  • Serve the chickpea salad over a bed of spinach leaves.
  • Top with the yogurt sauce and a sprinkle of mint, if using.

Nutrition Facts : Calories 206.7, Fat 8.3, SaturatedFat 1.2, Cholesterol 0.6, Sodium 339.3, Carbohydrate 27.7, Fiber 5.3, Sugar 2, Protein 6.5

SPINACH SALAD WITH CREAMY YOGURT DRESSING



Spinach Salad with Creamy Yogurt Dressing image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 19

2 red bell peppers, roasted, seeded, peeled and julienned
1 bunch oregano, leaves only, roughly chopped
1/2 cup green olives, pitted and roughly chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch spinach, stems removed, washed and dried
1/4 red cabbage, cored and finely shredded
3 Italian Roma tomatoes, cored, seeded julienned
1 small red onion, julienned
1 small jicama, peeled and julienned
2 pickling cucumbers, peeled and julienned
Creamy Yogurt Dressing, recipe follows
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 to 2 garlic cloves, roughly chopped
1 cup plain yogurt (as pure as possible, without stabilizers, pectin, etc.)

Steps:

  • Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.
  • For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve.
  • For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine.
  • To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.

CHICKPEA-AND-SPINACH SALAD



Chickpea-and-Spinach Salad image

Provided by Jonathan Reynolds

Categories     easy, salads and dressings

Time 1h

Yield 5 to 6 cups

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
4 cups chopped Spanish onion
2 teaspoons harissa sauce
1 1/2 tablespoons minced garlic
2 1/2 cups canned plum tomatoes, with juice, puréed in a food processor
1 1/4 teaspoons salt
2 cups chickpeas (fresh, not canned)
12 cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems)
Juice of 1 lemon

Steps:

  • Heat olive oil in a large, deep pot over medium-high heat. Add onion and cook until golden, 15 to 20 minutes. Add harissa and garlic and cook a few more minutes. Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes. Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.
  • Stir in spinach and cook until the spinach has released its liquid. Simmer until no longer soupy, about 5 minutes. Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 273 milligrams, Sugar 7 grams

WARM CHICKPEA AND SPINACH SALAD WITH YOGURT SAUCE



Warm Chickpea and Spinach Salad With Yogurt Sauce image

Make and share this Warm Chickpea and Spinach Salad With Yogurt Sauce recipe from Food.com.

Provided by Parsley

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup low-fat plain yogurt
2 garlic cloves, crushed
3/4 teaspoon thyme
3/4 teaspoon oregano
1/8-1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 large red bell pepper, seeded and chopped
1/2 cup chopped onion
8 ounces mushrooms, halved (large ones quartered)
1 (15 ounce) can chickpeas, drained
12 ounces fresh spinach, chopped

Steps:

  • In a small bowl, mix together yogurt, garlic, herbs, salt, pepper and lemon juice. Set aside.
  • In a large skillet, over med-high heat, sauté the peppers and onion in the oil for about 3 to 5 minutes.
  • Add the mushrooms, and cook and stir until mushrooms are soft. Add some water if necessary to prevent sticking.
  • Add chickpeas and spinach, and cook just until spinach begins to wilt.
  • Pour into a serving bowl and pour reserved yogurt sauce over top. Serve warm.

Nutrition Facts : Calories 255.9, Fat 5.8, SaturatedFat 1, Cholesterol 1.6, Sodium 493, Carbohydrate 42.9, Fiber 8.5, Sugar 11.9, Protein 12.2

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