Chickpea and Spinach Salad with Cumin Dressing

Serving Size: 4


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


  1. 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.
  2. Serve the chickpeas salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.