Chickpea and Spinach Salad with Cumin Dressing

• One 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed
• 2 tablespoons chopped fresh 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

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

chickpeas, flatleaf, red onion, olive oil, lemon juice, lemon zest, ground cumin, cayenne pepper, salt, nonfat yogurt, orange juice, orange zest, honey, baby spinach, fresh mint

Taken from www.cookstr.com/recipes/chickpea-and-spinach-salad-with-cumin-dressing (may not work)