I love the combination of flavors in this Chickpea and Spinach Salad, and the cumin dressing is light and refreshing.
This salad is a fabulous lunch choice from Ellie Krieger’s The Food You Crave cookbook. Look at all of those fresh, spa-like ingredients: fresh spinach, chickpeas, red onion, Italian parsley, a lemony cumin vinaigrette, and an orange-tainted yogurt sauce!
Ingredients needed:
- canned chickpeas
- fresh flat-leaf parsley
- red onion
- olive oil
- freshly squeezed lemon juice and lemon zest
- ground cumin
- salt, freshly ground black pepper and cayenne pepper
- plain, nonfat yogurt
- freshly squeezed orange juice and orange zest
- honey
- baby spinach leaves
- fresh mint
How to make Chickpea and Spinach Salad:
The complete, printable recipe is at the end of this post.
Top with yogurt sauce and garnish with the mint. This is a wonderful salad with a light and flavorful dressing.
Who knew that there could be recipes out there that can be so satisfying and delicious, and they don’t make you fat? This Chickpea and Spinach Salad with Cumin Dressing is one of my favorite things to eat for lunch. Salads are pretty much a lunch staple around my house, but it’s nice to make one that is a little bit different once in a while- like this one! I hope you like it as much as I do. Enjoy!
The Best Spinach Salad Recipes:
- Spinach Salad with Hot Prosciutto Dressing
- Sriracha Strawberry Spinach Salad
- Spinach Salad with Chicken, Avocado and Goat Cheese
- Southwest Spinach Salad
- Spinach Salad with Peaches, Gorgonzola and Almonds
Chickpea and Spinach Salad with Cumin Dressing
Ingredients
- One 15.5 ounce can chickpeas, drained and rinsed
- 2 tablespoons chopped fresh flat-leaf parsley
- ¼ cup diced red onion
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- ¼ teaspoon finely grated lemon zest
- ¾ teaspoons ground cumin
- 1 pinch cayenne pepper
- salt and freshly ground black pepper, to taste
- 3 tablespoons plain nonfat yogurt
- 1 tablespoon fresh squeezed orange juice
- ¼ teaspoon finely grated orange zest
- ¼ teaspoon honey
- 4 cups baby spinach leaves (packed)
- 1 tablespoon coarsely chopped fresh mint
Instructions
- In a medium bowl, combine 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 yogurt sauce and garnish with the mint.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am on a spinach salad kick right now – well, trying to be, ha ha!! This looks amazing and exactly what I’m craving for lunch right now!
a very good salad, but for a dinner or meal portion, there is no way it feeds 4 (more like 2-3). Or maybe I was being too generous with the chickpeas and not enough spinach. that’s how I roll!!
I made this salad for dinner tonight and was amazed at how filling it was. Keeper!
Delicious salad – a great blend of so many fresh flavors!
seriously, this salad is soooo tasty! light and refreshing, and surprisingly satisfying (especially after you eat bite after bite, not being able to stop!)
thanks for the recipe.
This looks amazing. My girlfriend loves chickpeas on salad. We made one with toasted chickpeas, ricotta salata, beats and parsley a few weeks ago and have been looking for new inspiration. Definitely trying this soon!
Will
I love chickpeas…this looks GREAT!
A must try for me! Especially as I have a garbanzo addiction! Thanks for sharing, cheers!
Okay, I should mention that I make this all the time and it’s a huge hit. I’ll be making it for a dinner party tonight too! Yay!