Chickpea Spinach Salad
179kcal
Ingredients
- 1 can (15.5 oz) chickpeas (rinsed and drained)
- 1½ cups (1.5 oz) fresh baby spinach (firmly packed)
- 2 tablespoons chopped green onion (white and green parts)
- a handful of mint leaves (about ½ cup), chop
Dressing:
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons whole milk yogurt (do not use Greek yogurt)
- 1 tablespoon mango chutney
- ½ tablespoon fresh lemon juice
- ½ tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- ¾ teaspoon curry powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Method
- In a large bowl, whisk together the vinaigrette ingredients.
- Toss chickpeas in the dressing, then mash about ¼ cup of them in bowl.
- Add spinach, mint, and scallions and toss to combine. Taste and adjust the seasoning with extra chutney, salt, or lemon.
- Enjoy immediately or chill for 30 minutes so the flavors meld.
Nutrition
Calories179kcalCarbohydrates16gProtein6gFat12gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol2mgSodium470mgPotassium1063mgFiber5gSugar7gVitamin A16724IUVitamin C53mgCalcium207mgIron5mg
Notes
- Mango chutney substitute. If you do not have mango chutney, you can easily swap it with apricot jam or peach jam. These give a similar sweetness and fruity flavor.
- Whole milk yogurt. I used Stonyfield organic whole milk yogurt with probiotic because it has a mild flavor that isn't as tangy as other yogurts, make it perfect for this recipe.
- Storing. Store the leftover salad in an airtight container in the refrigerator. It will last up to 3 days.