Salade de pois chiches et épinards

Source: Healthy Appetite with Ellie Krieger: Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce

Notes: Je fais la moitié de la recette de salade et la recette complète de sauce au yogourt pour un repas principal pour 2 personnes.

J’ajoute les segments de 2 oranges pelées à vif en garniture avec la salade.


  • 2 (15-ounce) cans (1 canne)  chickpeas, drained and rinsed
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 cup chopped red onion (2 c. à table d’échalote francaise hachée)
  • 1/4 cup (2 c. à table) olive oil
  • 3 (1 1/2) tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper
  • 4 cups (2 tasses) baby spinach leaves
  • Yogurt with Orange Essence, recipe below, optional
  • 2 tablespoons coarsely chopped fresh mint leaves, optional


  1. In a medium bowl combine the chickpeas, parsley and onion (and échalotes). 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.

Yogurt with Orange Essence:


  • 1/3 cup lowfat plain yogurt
  • 1/4 teaspoon orange zest
  • 2 tablespoons orange> juice
  • 1/2 teaspoon honey


  1. In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
  2. Yield: about 1/2 cup

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