Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red onion
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper
4 cups baby spinach leaves
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional
In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
Yogurt with Orange Essence
1/3 cup non-fat greek yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey
In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
I love the mix of creamy yogurt sauce and the spicy garbanzo beans. This salad rocks!
Apples are in season right now and I have been dying to make a beautiful Apple Galette.
Now I was a little upset because before I was able to take a picture of my actual Galette someone snuck into the kitchen and helped themselves to a piece! Can you even believe that? So here is what mine looked like sans a rather large piece.
I guess the good thing was that my son proclaimed that he just couldn't wait to dive in and that it was "awesome." Argh.
I got the recipe from my favorite cookbooks- Perfect Light Desserts by Nick Malgieri and David Joachim
Sweet Pastry Dough1 cup all-purpose flour (I used whole wheat pastry flour)3 tablespoons sugar1/2 teaspoon baking powder1/4 teaspoon salt3 tablespoons unsalted butter, cold and cut into 6 pieces1 large egg1 tablespoon cold water
Combine all the dry ingredients in the bowl of a food processor fitted with the metal blade. Pulse 3 to 4 times to mix.Add the butter and pulse about 10-12 times to mix the butter in finely.Add the egg and water and pulse until the dough forms a ball.For the dough into a disk and wrap it in plastic.Refrigerate for several hours.
Preheat the oven to 350 degrees.
Rustic Apple Tart
3 large Honey Crisp apples, peeled, cored and sliced into thin slices2 tablespoons sugar1/2 teaspoon ground cinnamon
Apricot Glaze1/2 cup apricot all-fruit spread or preserves2 tbsp water
Roll the dough out and press it into 9-10 inch fluted tart plan.
Place thinly sliced apples and arrange them around the crust. Mix the sugar and cinnamon and sprinkle evenly over apples.
Bake the tart for 40-45 minutes or until the crust is baked through and golden and the apples are bubbling slightly.
In a small saucepan heat the apricot preserves and water and bring to a boil over low heat.
Glaze the top of the tart and let it set up.
Enjoy with a little Frozen Vanilla Yogurt.
Rustic Apple Tart A La Mode
Wow! That was a great way to end the week and kick off the weekend.
We have an 8:00am soccer game tomorrow and then there is a Greek Festival going on in the neighborhood so I will definitely be partaking of some greek food tomorrow. Yum!
I hope you all have a great weekend and I will be catching up this weekend so stay tuned.