Servings:
8 servings (serving size ½ cup chickpea salad and ½ cup spinach)
Ingredients
Chickpea and spinach salad with cumin dressing
- 1/4 cup chopped flat leaf parsley
- 1/2 cup chopped red onion
- 1/4 cup olive oil
- 3 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 4 cup baby spinach leaves
- 2 tablespoon fresh mint leaves, coarsely chopped (optional)
Preparation
Baking Directions:
In a medium bowl combine the chickpeas, parsley and onion.
In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper.
Pour the dressing over the chickpea mixture and toss to combine.
Serve the chickpeas salad over a bed of spinach leaves.
Top with the yogurt sauce and a sprinkle of mint, if using.
