Chickpea and Mixed Greens Saute with Greek Yogurt

By Gail Monaghan
March 31, 2014
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Author Notes:

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

Serves: 8

Chickpea and Mixed Greens Saute

  • 1/2 pound baby spinach
  • 1/2 pound arugula
  • 1/2 cup olive oil plus to finish
  • 3 large carrots, peeled and very thinly sliced
  • 1 tablespoon caraway seeds
  • 2 15-ounce cans chickpeas, RINSED well and weigh drained
  • 2 cloves garlic, crushed
  • 1/4 cup chopped mint
  • 1/2 cup chopped cilantro
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Greek Yogurt Sauce

  • 1/2 pound nonfat Greek yogurt
  • 2 tablespoons olive oil
  • salt and pepper to taste (add garlic amd/or tahini if desired)
  1. Heat the olive oil in a large sauté pan. Add the carrots and caraway and sauté for 5 minutes on medium heat.
  2. Add the spinach, arugula, chickpeas, and cook 6-7 minutes more, stirring occasionally.
  3. Add the garlic, herbs, lemon juice and salt and pepper to taste. Remove from heat. Cool a bit and adjust seasoning.
  4. 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.

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