This recipe is loosely adapted from Ottolenghi and is a recent favorite. With both arugula, spinach, carrots, garlic, fresh herbs and chickpeas, it couldn't be better for you—virtually every vitamin imaginable. It's healthy and delicious. —Gail Monaghan
Chickpea and Mixed Greens Saute
olive oil plus to finish
large carrots, peeled and very thinly sliced
15-ounce cans chickpeas, RINSED well and weigh drained
cloves garlic, crushed
salt and pepper to taste
Greek Yogurt Sauce
nonfat Greek yogurt
salt and pepper to taste (add garlic amd/or tahini if desired)
In This Recipe
Heat the olive oil in a large sauté pan. Add the carrots and caraway and sauté for 5 minutes on medium heat.
Add the spinach, arugula, chickpeas, and cook 6-7 minutes more, stirring occasionally.
Add the garlic, herbs, lemon juice and salt and pepper to taste. Remove from heat. Cool a bit and adjust seasoning.
Serve warm or at room temperature. Pile the veggies on a serving plate, top with sauce and drizzle with olive oil. Sprinkle with freshly ground black pepper.