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Healthy Recipes > Soups & Salads > Chickpea Salad

Chickpea Salad

Cook Time

45 minutes

Servings

12
Chickpea Salad

Publish Date: November 26, 2009

Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.

Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, garlic powder, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

Makes 12 servings. Serving size 0.5 cup.

Nutritional Breakdown (per serving):

Calories 118, Fat 4 grams, Protein 5 grams, Sodium 264 mg, Carbohydrates 16 grams, Fiber 4 grams

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