Chickpea and Spinach Salad with Cumin Dressing

When we made our last trip to the library, I noticed a cookbook, The Food You Crave by Ellie Krieger and checked it out. I don't watch any tv, so I don't really know who she is, but I wanted to try a couple recipes and this is the first one I tried. It was very light and tasty and a perfect summer dish. It tasted even better the next day because the flavors had mixed and it really enhanced the salad. I left out the mint garnish, and used Greek yogurt in the sauce, but those are the only changes I made.


Chickpea and Spinach Salad with Cumin Dressing
1-15 oz can chickpeas, drained and rinsed
2 Tbls chopped fresh flat-leaf parsley
1/4 cup diced red onion
2 Tbls olive oil
2 Tbls fresh lemon juice
1/4 tsp lemon zest
3/4 tsp ground cumin
pinch of cayenne pepper
salt and pepper to taste
3 Tbls plain nonfat yogurt
1 Tbls orange juice
1/4 tsp orange zest
1/4 tsp honey
2 cups lightly packed baby spinach
1 Tbls chopped fresh mint

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