Indian Spiced Chickpea Salad

Name: Indian Spiced Chickpea Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 1/2 tbsp olive oil; 1/2 cup chopped onion; 1/2 tsp garlic; 1 cup canned or cooked chickpeas rinsed well; 1 1/2 cups frozen spinach; 1/2 tsp curry powder; 1/2 tsp cumin; dash sea salt; dash pepper; 1 medium/large carrot grated or finely chopped; 1/2 medium green (or your favorite color) bell pepper finely chopped or julienned; 3/4 cup chopped cucumber; 1 small tomato chopped; DRESSING:; 3/4 cup low-fat kefir or plain yogurt; pinch dried mint leaves; 1/2 tsp garlic; 1 tsp lemon juice to taste; pinch sea salt; dash cumin

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 3

Ingredients

1/2 tbsp olive oil1/2 cup chopped onion1/2 tsp garlic1 cup canned or cooked chickpeas, rinsed well1 1/2 cups frozen spinach1/2 tsp curry powder1/2 tsp cumindash sea saltdash pepper1 medium/large carrot, grated or finely chopped1/2 medium green (or your favorite color) bell pepper, finely chopped or julienned3/4 cup chopped cucumber1 small tomato, choppedDRESSING:3/4 cup low-fat kefir or plain yogurtpinch dried mint leaves1/2 tsp garlic1 tsp lemon juice, to tastepinch sea saltdash cumin

Directions

Heat saute-pan over medium heat. Add olive oil. Saute onions until they just barely start to brown; add in garlic. Quickly stir, then add in chickpeas and spinach (I added mine in frozen, but it will heat better defrosted!), and season with curry powder, cumin, salt, and pepper.

While that is heating, stir together chopped veggies in medium/large serving bowl. Set aside.

Mix all ingredients for dressing together and pour over mixed veggies. Stir to coat. (don't taste the dressing by itself unless you LOVE raita - it's a bit shocking without the contrast of the curry).

When chickpeas and spinach are heated, spoon about 2/3 cup of it into each bowl. Top with about 2/3 - 3/4 of fresh veggies and dressing, and toss together.

Enjoy!

Makes about 3 - 1 1/2 cup servings, for a side dish, or 2 servings for a lunch meal.

ALTERNATE DIRECTIONS:
Follow directions but omit frozen spinach. Stir cooled chickpeas into veggies, toss, and refrigerate overnight. Serve over fresh spinach leaves.

Number of Servings: 3

Recipe submitted by SparkPeople user PESCETARIAN.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving

Calories: 216.1
Total Fat: 4.6 g
Cholesterol: 3.7 mg
Sodium: 605.6 mg
Total Carbs: 35.6 g
Dietary Fiber: 8.2 g
Protein: 11.3 g

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