Chickpea and Spinach Salad with Cumin for My Legume Love Affair

Chickpea and Spinach Salad with Cumin

Simona, the talented author of Briciole, is hosting My Legume Love Affair #31 the legume-centered event that is the brainchild of Susan of The Well-Seasoned Cook. One of my promises to myself in 2011 is that I would continue to introduce more heart friendly and subsequently lighter dishes into my menus. Submitting a recipe to My Legume Love Affair seemed a good way to continue to steer me on the right path.

My favourite legume is still the lowly chickpea or garbanzo bean. Garbanzo beans (like most legumes) have long been valued for their fiber content. There's now direct evidence about garbanzo beans and appetite! Participants in recent studies reported they consumed less food overall when the diet was supplemented with garbanzo beans. Just like eating 6 sticks of celery for a mid afternoon snack reduces your appetite. Yay for fiber!!!

This particular recipe comes to me from the Leite's Culinaria newsletter from Elie Krieger. Ellie says on Leite's Culnaria, "In this chickpea and spinach salad recipe, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Herbs punch it up with an unmistakable freshness, and the spinach provides a tender bed. An orange-infused yogurt topping for the salad creates a cool, creamy contrast. It’s great served with spiced pita chips or fresh bread."

I have also entered this recipe into Roz of La Bella Vita's Fresh, Clean and Pure Fridays.

**Chickpea and Spinach Salad with Cumin**

adapted from Ellie Krieger Quick and Fresh

One 15.5-ounce can chickpeas, preferably low-sodium, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3/4 teaspoon ground cumin
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste
3 tablespoons plain nonfat yogurt
1 tablespoon orange juice
1/4 teaspoon finely grated orange zest
1/4 teaspoon honey
2 ounces baby spinach leaves (about 2 cups lightly packed)
1 tablespoon coarsely chopped fresh mint

 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 the yogurt, orange juice and zest, and honey.

 Divide the spinach leaves among 4 plates. Spoon the chickpea mixture over the spinach. Top with the yogurt sauce and sprinkle with the mint.

Serves 4

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