CHICKPEA SPINACH SALAD
Colorful vegan Mediterranean Chickpea Spinach Salad features carrots and Kalamata olives in a light dressing. Make it with only 6 ingredients in 15 minutes!
Provided by Amy Katz
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
- Mix the olive oil, lemon juice, and salt and pepper in a small bowl or jar to make the dressing.
- Pour the dressing over and salad and toss well to coat.
- Taste and adjust for salt and pepper, as needed. Serve.
Nutrition Facts : Calories 379 kcal, Carbohydrate 38 g, Protein 12 g, Fat 21 g, SaturatedFat 3 g, Sodium 949 mg, Fiber 13 g, Sugar 3 g, ServingSize 1 serving
CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE
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
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 BY ELLIE KRIEGER
Steps:
- 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 chickpeas salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.
CHICKPEAS WITH BABY SPINACH
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield Serves three
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams
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