Chickpea-Spinach Salad with Spiced Yogurt Dressing

[Guest guest]

Here is my new favorite salad: Chickpea-Spinach Salad with Spiced Yogurt

Dressing

DRESSING

1/3 cup nonfat plain yogurt (use greek yogurt)

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

3/4 teaspoon ground cumin

1/2 teaspoon ground ginger

1 clove garlic, minced

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste

SALAD

1.5 cups home cooked, or 1 15-ounce or 19-ounce can chickpeas, rinsed

1 cup diced peeled cucumber (I use zucchini or broccoli)

1 cup diced celery or fennel (I use jicama)

1 cup grated carrots

10 cups small spinach leaves or mesclun salad greens (about 8 ounces)

To prepare dressing: Whisk yogurt, lemon juice, oil, cumin, ginger and garlic in

a small bowl until smooth. Season with salt and pepper. To prepare salad:

Combine chickpeas, cucumber, celery (or fennel) and carrots in a medium bowl.

Add half the dressing and toss to coat.

Toss spinach (or mesclun) in a large bowl with the remaining dressing. Divide

the greens among 6 plates and top with the vegetables. Serve immediately. MAKES

6 SERVINGS NOTE: When I feel ambitious, I make croutons from pita

 

Robin in Chicago