Sometimes salads wow you; sometimes they are more subtle. This is one of those subtle salads, with a myriad of flavours, but none overpower or overwhelm this dish. You slowly contemplate each ingredient and then realize that this is pure genius, pure bliss. This is a hearty meal in guise of a salad, which is my favourite way of having lunch. This salad has a bed of baby spinach, overlayed with cumin-scented mint-flavoured chickpeas that roll around aimlessly as you dive in. But my favourite aspect of the salad is the orange dressing with yogurt, honey and the juice and zest from a navel orange. The sweet dressing mixes with the peppery cumin and offsets nicely with the refreshing mint. Enjoy!!
This recipe was adapted from Ellie Krieger’s show at The Food Network.
Chickpea and Spinach Salad with Cumin Dressing and Orange Yogurt Sauce
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 (omitted)
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.