In a medium bowl combine the chickpeas, parsley and onion. 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 mint, if using.
In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
Yield: about 1/2 cup
Per serving: Calories 163; Total Fat 8.5 grams; Saturated Fat 0.9 grams; Mono Fat: 5 grams; Poly Fat: 2 grams; Protein 5.4 grams; Total Carbohydrate 18 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 147 milligrams