Chickpea and Spinach Salad with Cumin Dressing

Bahan-bahan (4 porsi)

• One 15.5 ounce can chickpeas, (drained and rinsed)
• 2 tablespoons chopped fresh flat-leaf parsley
• ¼ cup diced red onion
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• ¼ teaspoon finely grated lemon zest
• ¾ teaspoons ground cumin
• 1 pinch cayenne pepper
• salt and freshly ground black pepper, (to taste)
• 3 tablespoons plain nonfat yogurt
• 1 tablespoon fresh squeezed orange juice
• ¼ teaspoon finely grated orange zest
• ¼ teaspoon honey
• 4 cups baby spinach leaves ((packed))
• 1 tablespoon coarsely chopped fresh mint