In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.
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 and zest, and honey.
Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.
nutrition information (per serving):
9, Fat Calories
81, Saturated Fat
6, Monounsaturated Fat
20, Polyunsaturated Fat
Photo: Christopher Hirsheimer