|Chickpea and Spinach Salad with Cumin|
**Chickpea and Spinach Salad with Cumin**
adapted from Ellie Krieger Quick and Fresh
One 15.5-ounce can 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
In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly.
In another small bowl, stir the yogurt, orange juice and zest, and honey.
Divide the spinach leaves among 4 plates. Spoon the chickpea mixture over the spinach. Top with the yogurt sauce and sprinkle with the mint.
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