Chickpea and Spinach Salad with Cumin Dressing
In this chickpea and spinach salad the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Chef's knife
- Cutting board
- Serving platter
- Serving bowl
- Spoon
- Kitchen spoon
- Grater
- Microplane
- Citrus press
- Fork
- Tongs
- Juicer
Ingredients
- One 15.5-ounce cans 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
- freshly ground black pepper
- 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
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