Refreshingspinachchickpeaveggiesalad Recipes

CHICKPEA SPINACH SALAD

Steps:

• Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
• Mix the olive oil, lemon juice, and salt and pepper in a small bowl or jar to make the dressing.
• Pour the dressing over and salad and toss well to coat.
• Taste and adjust for salt and pepper, as needed. Serve.

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE

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.

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE

Steps:

• 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 chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
• In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS

Steps:

• Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
• Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
• While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
• Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
• In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.

BABY SPINACH AND CHICK PEA SALAD

Steps:

• Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.