Chickpea And Spinach Salad With Cumin

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
213
FAT
28%
CHOL
1%
SOD
23%

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Ingredients for 4 servings

One 15.5-ounce can chickpeas, preferably low-sodium, drained and rinsed

2 tablespoons chopped fresh flat-leaf parsley

1/4 cup diced red onion

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon finely grated lemon zest

3/4 teaspoon ground cumin

Pinch of cayenne pepper

Salt and freshly ground black pepper, to taste

3 tablespoons plain nonfat yogurt

1 tablespoon, orange juice

1/4 teaspoon finely grated orange zest

1/4 teaspoon honey

2 ounces baby spinach leaves (about 2 cups lightly packed)

1 tablespoon coarsely chopped fresh mint

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