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CHICKPEA & SPINACH SALAD W/ CUMIN DRESSING
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15.5 ounce can chickpeas, drained and rinsed
2 Tbs chopped fresh flat-leaf parsley
¼ cup diced red onion
2 Tbs olive oil
2 Tbs fresh lemon juice
¼ tsp finely grated lemon zest
¾ tsp ground cumin
pinch of cayenne pepper
salt and freshly ground black pepper to taste
3 Tbs plain nonfat yogurt
1 Tbs fresh squeezed orange juice
¼ tsp finely grated orange zest
¼ tsp honey
4 cups baby spinach leaves (packed)
1 Tbs coarsely chopped fresh mint

1. In a medium bowl, combine chickpeas, parsley and onion.

2. 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.

3. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

4. Serve the chickpea salad over a bed of spinach leaves. Top with yogurt sauce and garnish with the mint.

Servings: 4

Nutrition Facts
Amount Per Serving
Calories 215.67
Calories From Fat (34%) 74.26
Total Fat 8.43g
Saturated Fat 1.18g
Cholesterol 0.70mg
Sodium 362.70mg
Potassium 421.57mg
Carbohydrates 29.36g
Dietary Fiber 5.86g
Sugar 1.03g
Sugar Alcohols 0.00g
Net Carbohydrates 23.50g
Protein 7.21g

WW Points: 6

Recipe Source: The Food You Crave

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“LOVED the flavors in this lower fat salad. It made for a terribly satisfying lunch.”
-San Diego, CA