Best 3 Chickpea And Spinach Salad Recipes

Welcome to the world of culinary delights, where taste buds awaken and flavors dance on your palate. We embark on a journey to discover the perfect recipe for "Chickpea and Spinach Salad," a vegetarian dish that combines the earthy taste of chickpeas, the vibrant green of spinach, and a symphony of flavors that will leave you craving more. Get ready to explore a world of textures and flavors as we dive into the art of creating a salad that is both nutritious and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE

Chickpea and Spinach Salad With Cumin Dressing and Yogurt Sauce image

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

Ingredients

2 (15 ounce) cans chickpeas, drained and rinsed well
1/4 cup chopped flat leaf parsley
1/2 cup chopped red onion
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
salt and pepper
4 cups baby spinach leaves
1/3 cup low-fat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey
2 tablespoons coarsely chopped fresh mint leaves (optional)

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

Chickpea-and-Spinach Salad image

Provided by Jonathan Reynolds

Categories easy, salads and dressings

Time 1h

Yield 5 to 6 cups

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
4 cups chopped Spanish onion
2 teaspoons harissa sauce
1 1/2 tablespoons minced garlic
2 1/2 cups canned plum tomatoes, with juice, puréed in a food processor
1 1/4 teaspoons salt
2 cups chickpeas (fresh, not canned)
12 cups coarsely chopped spinach leaves (about 10 ounces) (discard tough stems)
Juice of 1 lemon

Steps:

Heat olive oil in a large, deep pot over medium-high heat. Add onion and cook until golden, 15 to 20 minutes. Add harissa and garlic and cook a few more minutes. Add tomatoes and salt, lower heat and simmer, uncovered, 10 minutes. Add chickpeas and simmer until some moisture has evaporated and mixture is thick, about 15 minutes.
Stir in spinach and cook until the spinach has released its liquid. Simmer until no longer soupy, about 5 minutes. Transfer to a serving dish and serve warm or at room temperature with lemon juice squeezed over the top.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 273 milligrams, Sugar 7 grams

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING BY ELLIE KRIEGER

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING BY ELLIE KRIEGER image

Categories Vegetable

Yield 4 1 cup

Number Of Ingredients 15

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 and freshly ground black pepper to taste
3 tablespoons plain nonfat yogurt
1 tablespoons 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

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the chickpeas. They should be tender but still have a little bite to them.
Use a variety of textures and colors in your salad. This will make it more visually appealing and interesting to eat.
Don't be afraid to experiment with different dressings. There are many different ways to dress a chickpea and spinach salad, so find one that you like and enjoy.
Serve the salad immediately. This is when it will be the freshest and most flavorful.

Conclusion:

Chickpea and spinach salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's packed with protein, fiber, and vitamins, and it's a great way to get your daily dose of vegetables. With so many different ways to make it, there's sure to be a chickpea and spinach salad recipe that you'll love. So next time you're looking for a healthy and satisfying meal, give chickpea and spinach salad a try.