Cumin is rising on the list of my favorite spices, so I decided to give this salad a try to have during the work week. I took it from Ellie Krieger’s book The Food You Crave – a favorite of mine! The recipe yields 4 servings, but I doubled the recipe to make sure I had enough for the whole week. It ended up being the perfect amount! In her book the salad is paired with spinach, but any green will do, and it’s even great on it’s own. The yogurt sauce is optional but pairs really nicely with the flavors in the bean salad.
Chickpea Salad with Cumin Dressing
- 2 15.5 oz cans chickpeas, drained and rinsed
- 4 tablespoons chopped flat-leaf parsley
- 1/2 cup diced red onion
- 4 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 teaspoon ground cumin
- salt and freshly ground pepper to taste
- 3 tablespoons plain nonfat yogurt (I used Greek yogurt)
- 1 tablespoon orange juice
- 1/4 teaspoon finely grated orange zest
- 1/4 teaspoon honey
In a bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing into the bowl with the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice, orange zest, and honey. Serve the chickpea salad on a bed of spinach (or other green), top with yogurt sauce.
Chickpea Salad with Cumin Dressing: Tara Tested, Tara Approved! I love this salad, it tastes delicious and was super easy to pack for lunch at work. I ate it with spinach and added some cooked chicken breasts for some extra protein. I definitely suggest you give it a try as a side salad at dinner or on it’s own as a meal! It was quick and simple to put together – perfect for a busy weeknight!