Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce

Ingredients

• 4 cups baby spinach leaves 
• 30 ounce chickpeas drained and rinsed canned
• 0.1 teaspoon cayenne pepper 
• 0.3 cup flat-leaf parsley chopped
• 2 tablespoons mint leaves fresh coarsely chopped
• 1.5 teaspoons ground cumin 
• 0.5 teaspoon honey 
• 3 tablespoons juice of lemon 
• 0.5 teaspoon lemon zest 
• 0.3 cup olive oil 
• 2 tablespoons orange juice 
• 0.3 teaspoon orange zest 
• 0.3 cup lowfat yogurt plain
• 0.5 cup onion red chopped
• 8 servings salt and pepper 
• 8 servings yogurt with orange essence, recipe below, optional

Equipment

• bowl
• whisk

Directions

1. 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.
2. Pour the dressing over the chickpea mixture and toss to combine.
3. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
4. In a small bowl, stir together the yogurt, orange zest, orange juice and honey.