Chickpea and spinach salad with cumin dressing

Ingredients
    850 grm cans of chickpeas, drained and rinsed
    1/2 cup chopped red onion
    1/4 cup chopped flat leaf parsley
    1/4 cup of olive oil
    3 tablespoons of lemon juice
    1/2 teaspoon of lemon zest
    1 1/2 teaspoon of ground cumin
    1/8 teaspoon of cayenne pepper
    Salt and pepper to taste
    4 cups baby spinach leaves
    Yogurt with Orange Essence
    2 tablespoons fresh mint leaves, coarsely chopped (optional)

Method
1. In a medium bowl combine the chickpeas, parsley and onion. 
2. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. 
3. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpeas salad over a bed of spinach leaves. 
4. Top with the yogurt sauce and a sprinkle of mint, if using.