Chickpea and Spinach Salad

Chickpea and Spinach Salad
Photo by Christopher Hirsheimer


  • 2 Tbs. olive oil
  • ¼ tsp. finely grated lemon zest
  • 2 oz. baby spinach leaves (about 2 cups lightly packed)
  • Salt and freshly ground black pepper to taste
  • 1 Tbs. coarsely chopped fresh mint
  • ¼ cup diced red onion
  • ¼ tsp. honey
  • + 8 more ingredients
    • One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
    • 3 Tbs. plain nonfat yogurt
    • 2 Tbs. fresh lemon juice
    • ¼ tsp. finely grated orange zest
    • Pinch of cayenne pepper
    • 1 Tbs. orange juice
    • ¾ tsp. ground cumin
    • 2 Tbs. chopped fresh flat-leaf parsley

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 an...

View full recipe at Fine Cooking


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