Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

• One 15.5-oz. cans 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 oz. 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 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.