Chickpea and Spinach Salad

Chickpea and Spinach Salad with Cumin Dressing

Chickpea Spinach Salad with Cumin Dressing.

(Makes 4 servings)

• One 15.5-ounce can of chickpeas, preferably low-sodium, drained and rinsed
• 2 tablespoons fresh chopped flat-leaf parsley
• 1/4 cup diced red onion
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon finely grated lemon zest
• 3/4 teaspoon ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 tablespoons plain nonfat yogurt
• 1 tablespoon orange juice
• 1/4 teaspoon finely grated orange zest
• 1/4 teaspoon honey
• 2 ounces baby spinach leaves (about 2 cups lightly packed)
• 1 tablespoon coarsely chopped fresh mint

In medium bowl, combine chickpeas, parsley, and onion. In small bowl, whisk together oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour dressing over the chickpea mixture and toss to coat evenly. In small bowl, stir together yogurt, orange juice and zest, and honey. Serve chickpea salad over bed of spinach leaves. Top with yogurt sauce and garnish with mint.