Best Chickpea And Spinach Salad With Cumin Dressing And Yogurt Sauce Recipes

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.

SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS

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.

CHICKPEA-AND-SPINACH SALAD

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.

CHICKPEAS WITH BABY SPINACH

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.

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, 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.