Lunch · Indian
Indian spiced chickpea and spinach salad
Chickpeas warmed with turmeric and cumin, tossed with spinach and a yogurt dressing.
- Serves
- 2
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 400 g canned chickpeas, drained
- 1 tbsp olive oil
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 100 g baby spinach
- 80 g greek yogurt, plain nonfat
- 1 tbsp lemon juice
- 1 garlic clove, crushed
- 1/4 tsp salt
Method
Heat the olive oil in a pan over medium heat and add the turmeric and cumin.
Add the chickpeas and cook for 5 minutes, stirring often, until lightly golden.
Stir in the spinach and cook until just wilted, about 1 minute, then remove from the heat.
Whisk the yogurt, lemon juice, garlic and salt in a small bowl.
Spoon the chickpea mixture into bowls and top with the yogurt dressing.