Warm Chickpea and Spinach Salad With Yogurt Sauce

"Serve warm as a side dish."
photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:




  • In a small bowl, mix together yogurt, garlic, herbs, salt, pepper and lemon juice. Set aside.
  • In a large skillet, over med-high heat, sauté the peppers and onion in the oil for about 3 to 5 minutes.
  • Add the mushrooms, and cook and stir until mushrooms are soft. Add some water if necessary to prevent sticking.
  • Add chickpeas and spinach, and cook just until spinach begins to wilt.
  • Pour into a serving bowl and pour reserved yogurt sauce over top. Serve warm.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. bigbadbrenda
    There is a story behind this one. I prepared and cut everything , made the sauce before supper. When I went to put the spinach in ....None. So I took out the salad leftover from last night and guess what, lots of spinach left over, so I picked all that I could out for finish the recipe. By the way that was fantastic. None left over for tomorrow. Hubby used the left over sauce to dip the bagette in. Thank you for the recipe. Made for ZWT4 and the Chic Chefs.
  2. Leggy Peggy
    Sensational flavours, and so quick and easy to make! I fed it to a vegetarian teenage boy. He inhaled it, and I got a spoonful. So be honest -- it serves 1, not 4. The sauce makes this dish. Made and thoroughly enjoyed for Zaar World Tour. Thanks!
  3. Annacia
    Absolutely delicious! I wanted something quick and filling at lunch today and this was just the thing. Most of the ingredients are on my favorites list and they come together so very well in this salad. For a change I didn't alter a single thing, I didn't need to! This is very satisfying and hearty without a lot of fat. Thanks for this one Parsley!
  4. AmandaInOz
    This was so quick! I served with a citrus couscous, and everyone lapped it up. So much flavour for such little effort is fantastic. We really enjoyed it. Thanks!!
  5. Chef Kate
    Such good flavors! I only deviated from the instructions slightly. In step 4, I added the chickpeas and cooked till they were warmed through. I then poured that mixture into a bowl and then added the baby spinach from the farmers' market--just the warmth was enough to wilt. I loved this, Parsley! Thanks!



Find More Recipes