Chickpea And Spinach Salad With Cumin Dressing And Yogurt Sauce Recipes

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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



Chickpea and Spinach Salad With Cumin Dressing and Yogurt Sauce image

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

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)

SPINACH SALAD WITH CREAMY YOGURT DRESSING

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 19



Spinach Salad with Creamy Yogurt Dressing image

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.

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.)

CHICKPEA-AND-SPINACH SALAD

Provided by Jonathan Reynolds

Categories     easy, salads and dressings

Time 1h

Yield 5 to 6 cups

Number Of Ingredients 9



Chickpea-and-Spinach Salad image

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

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

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