Chick Pea And Spinach Salad
|Dried chick peas||6 Ounce|
|Fresh spinach||1 Pound|
|Olive oil||6 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
Soak chick-peas in cold water overnight.
Put in large saucepan and add about 4 cups fresh water.
Bring to a boil; cover, simmer gently for 1 1/2 hours, or until peas are tender but not mushy.
Let peas cool in the cooking liquid, then drain.
Wash spinach; discard any coarse or damaged leaves, and pull off all stems.
Cut large leaves into pieces; leave small leaves whole.
Combine chick-peas and spinach in a salad bo wl.
Pour in oil and vinegar, add salt and pepper to taste.
Toss ingredients together, but gently, so as not to break up peas.
Chill salad until ready to serve.
At serving time, arrange the mixture in a shallow bowl and top with yogurt.
Sprinkle parsley over all.
Calories 401 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.8%
Saturated Fat 4 g20.2%
Trans Fat 0 g
Cholesterol 3.7 mg1.2%
Sodium 217.1 mg9%
Total Carbohydrates 32 g10.6%
Dietary Fiber 10.1 g40.6%
Sugars 6.4 g
Protein 13 g25.3%
Vitamin A 226.4% Vitamin C 72.9%
Calcium 20.2% Iron 35.4%
*Based on a 2000 Calorie diet