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Chickpea and Spinach Salad With Cumin Dressing

Makes four servings

• 1 15.5-ounce can chickpeas, preferably low-sodium, drained and rinsed
• 2 tbs. chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 tbs. olive oil
• 2 tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• 3/4 tsp. ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 tbs. plain nonfat yogurt
• 1 tbs. orange juice
• 1/4 tsp. finely grated orange zest
• 1/4 tsp. honey
• 2 ounces baby spinach leaves (about 2 cups lightly packed)
• 1 tbs. 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 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.

Per serving (1/2 cup chickpea salad, 1/2 cup spinach and 1 tbs. yogurt sauce):
Calories 175; total fat 9 g; monounsaturated fat 5.5 g; polyunsaturated fat 1.5 g; saturated fat 1 g; protein 6 g; carbohydrates 20 g; fiber 5 g; cholesterol 0 mg; sodium 147 mg

Excellent source of: fiber, vitamin C, vitamin K

Good source of: iron, protein, vitamin A

Recipe excerpted fromThe Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger (Taunton Press, 2008).