Chickpea And Mixed Greens Saute With Greek Yogurt

• 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 saute pan. Add the carrots and caraway and saute 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.

chickpea, baby spinach, arugula, olive oil, carrots, caraway seeds, chickpeas, garlic, mint, cilantro, lemon juice, salt, yogurt sauce, yogurt, olive oil, salt

Taken from food52.com/recipes/27515-chickpea-and-mixed-greens-saute-with-greek-yogurt (may not work)