Chickpea Herb Salad with Spicy Orange Yogurt Dressing

Fresh herbs are an underutilized source of nutrients. Dark leafy greens like kale and collards are well known for their health properties but we often overlook simple herbs. They can be strong tasting but a salad like this with a thick dressing, hearty legumes like chickpeas and the sweetness of carrots can balance them out well. I used cilantro, parsley and mint, which are all easy to find even in the winter. They do not have the same kind of vitamin and mineral boost as standard salad greens because we eat them in smaller quantities but they do each have their own impressive array of phytonutrients and antioxidants, which help the body with digestion and detoxification. Since all these ingredients are commonly used in Middle Eastern cuisines I kept the theme and added in some almonds for a texture variation and some healthy fats and smothered it all with yogurt dressing. If you are a fan of creamy dressings then yogurt is a great option, it has good levels of easily digestible protein and like all fermented food it contains probiotics, which can help balance out friendly gut bacteria, leading to better digestion, nutrient absorption and potentially more energy. I am a big fan of the plain Greek yogurt by The Greek Gods brand, it is organic, thick and really creamy, my aunt raved about it a while ago and now that I have tried it nothing else compares. If you are dairy free there are lots of alternative options at health food stores made from non-dairy milk like almond or coconut, they are usually not as thick or good on their own but they work well for dressings.

The first time I ever tried a yogurt dressing was back in my first year at university. On my very first day I was placed in an orientation group with several foreign exchange students from around the world, we all became fast friends and held meet-ups throughout the semester where we shared dishes from our backgrounds. One cold and dark winter evening a girl from Egypt made a warm casserole with eggplant, lots of spices and mounds of yogurt, and thus began my great love of Middle Eastern flavors. Nearly ten years later we are completely spread out all over the globe again but every time I make a dish like this I think of them and the world feels a little smaller.