Best Chickpea And Spinach Salad With Cumin Dressing By Ellie Krieger Recipes

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE

Chickpea and Spinach Salad With Cumin Dressing and Yogurt Sauce image

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

Ingredients

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)

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 AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE

Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce image

Provided by Ellie Krieger

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
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
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional
1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey

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

SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS

Spinach Salad With Roasted Vegetables and Spiced Chickpeas image

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

Ingredients

1 15-ounce can chickpeas, drained and rinsed
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes
2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
8 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
2 thyme sprigs
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1/3 cup plain Greek yogurt
2 teaspoons fresh lemon juice
5 ounces spinach (6 cups)
2 tablespoons thinly sliced shallot

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