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Weeknight Wonders


8
4
What's This?
Serving size 4

Ingredients

1 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed2 Tbsp chopped fresh flat-leaf parsley¼ cup diced red onion2 Tbsp olive oil2 Tbsp fresh lemon juice¼ tsp finely grated lemon zest¾ tsp ground cumin Pinch of cayenne pepper Salt and freshly ground black pepper to taste3 Tbsp plain nonfat yogurt1 Tbsp orange juice¼ tsp finely grated orange zest¼ tsp honey2 oz baby spinach leaves (about 2 cups lightly packed)1 Tbsp coarsely chopped fresh mint

Directions

  1. 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.
  2. Serve the chickpeas salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

 

More From Kitchen Daily:

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Pasta Salad with Salmon, Peas and Herbs
Creamy Potato Salad with Eggs, Peas, and Chives

Nutrition Facts

Provided by: Weeknight Wonders

Per Single Serving / Serves 4 Total

  • Calories 175
  • Total Fat 9g
  • Saturated Fat 1g
  • Monounsaturated Fat 5.5g
  • Sodium 147mg
  • Total Carbohydrates 20g
  • Fiber 5g
  • Protein 6g
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Salad, Main Dish, Lunch, Dinner, Healthy, Vegetarian, Chickpea, Spinach, Easy

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