Chickpea and Spinach Salad with Cumin Dressing

Ingredients:
One 15.5-oz can chickpeas, drained and rinsed
2 T. chopped parsley
1/4 cup diced shallot
2 T. olive oil
2 T. fresh lemon juice
1/4 tsp. lemon zest
3/4 tsp. ground cumin
Pinch of cayenne pepper
Salt and pepper to taste
2 cups (lightly packed) baby spinach leaves
1 T. chopped basil
 
Instructions
 
In a medium bowl combine the chickpeas, parsley and shallot. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of basil. 

Yogurt with Orange Essence:
 
In a small bowl, stir together 3 T. plain nonfat yogurt, 1/4 tsp. orange zest, 1 T. orange juice and 1/2 tsp. honey.  Yield: about 1/2 cup