CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE
Steps:
- In a medium bowl combine the chickpeas, parsley 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 and a sprinkle of mint, if using.
- In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
Nutrition Facts : Calories 163 calorie, Fat 8.5 grams, SaturatedFat 0.9 grams, Cholesterol 0 milligrams, Sodium 147 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 5.4 grams
CHICKPEAS WITH TOMATOES & SPINACH
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Provided by Roopa Gulati
Categories Dinner, Side dish, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
- Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
- Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
CHICKPEAS WITH BABY SPINACH
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves three
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
- Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams
CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE
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
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
CHICKPEA SALAD WITH CUMIN VINAIGRETTE
No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.
Provided by Kumquat the Cats fr
Categories Beans
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
- Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
- Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.
SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes - sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there's the spinach, which is earthy and fresh.
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
- Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
- While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
- Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
- In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 764 milligrams, Sugar 12 grams
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