A while back, I was bookmarking healthy recipes to try. I tagged this one without even giving it a second thought. The combination of ingredients was so interesting to me. Many of them-chickpeas, orange, yogurt, and mint-are among my favorites. I'd never thought of combining them into one dish, but I'm so glad Ellie Krieger did!
This salad was not only healthy, it was fresh, quick, and packed with nutrients. I loved it as a side to my citrus salmon, though it would also be great alongside beef, or as a vegetarian entree.
Chickpea and Spinach Salad with Orange-Yogurt Dressing
from Ellie Krieger, The Food You Crave
printer-friendly recipe
Ingredients:
1 (15.5 oz.) can low-sodium chickpeas, drained and rinsed
2 TBSP chopped fresh flat leaf parsley
1/4 c. diced red onion
2 TBSP olive oil
2 TBSP fresh lemon juice
1/4 tsp. lemon zest
3/4 tsp. ground cumin pinch cayenne pepper
salt and freshly-ground black pepper, to taste
3 TBSP plain lowfat or nonfat yogurt
1 TBSP fresh orange juice
1/4 tsp. orange zest
1/4 tsp. honey
2 oz. baby spinach leaves (I used closer to 4 oz.)
1 TBSP coarsely chopped fresh mint
Directions:
1. In a medium bowl, combine the chickpeas, parsley, and onion.
2. In a small bowl, whisk together the oil, lemon juice, lemon zest, cumin, cayenne, salt, and pepper. Pour over the chickpea mixture and toss to combine.
3. In another small bowl, stir together the yogurt, orange juice, orange zest, and honey.
4. To serve, place spinach on a salad plate and spoon chickpea mixture on top. Drizzle desired amount of orange-yogurt dressing over the top. Garnish with the mint.
one year ago: buttermilk cookies
two years ago: oatmeal cookies with cranberries and dark chocolate
This salad was not only healthy, it was fresh, quick, and packed with nutrients. I loved it as a side to my citrus salmon, though it would also be great alongside beef, or as a vegetarian entree.
Chickpea and Spinach Salad with Orange-Yogurt Dressing
from Ellie Krieger, The Food You Crave
printer-friendly recipe
Ingredients:
1 (15.5 oz.) can low-sodium chickpeas, drained and rinsed
2 TBSP chopped fresh flat leaf parsley
1/4 c. diced red onion
2 TBSP olive oil
2 TBSP fresh lemon juice
1/4 tsp. lemon zest
3/4 tsp. ground cumin pinch cayenne pepper
salt and freshly-ground black pepper, to taste
3 TBSP plain lowfat or nonfat yogurt
1 TBSP fresh orange juice
1/4 tsp. orange zest
1/4 tsp. honey
2 oz. baby spinach leaves (I used closer to 4 oz.)
1 TBSP coarsely chopped fresh mint
Directions:
1. In a medium bowl, combine the chickpeas, parsley, and onion.
2. In a small bowl, whisk together the oil, lemon juice, lemon zest, cumin, cayenne, salt, and pepper. Pour over the chickpea mixture and toss to combine.
3. In another small bowl, stir together the yogurt, orange juice, orange zest, and honey.
4. To serve, place spinach on a salad plate and spoon chickpea mixture on top. Drizzle desired amount of orange-yogurt dressing over the top. Garnish with the mint.
one year ago: buttermilk cookies
two years ago: oatmeal cookies with cranberries and dark chocolate