Chickpeas with spinach and yogurt

A fun salad that is all about summer. I use the really expensive heirloom tomatoes for this salad, or any really good flavorful tomato. This salad has texture, flavor and is quite hearty. This salad uses the whole lemon, flesh, rind and pith. Trust this recipe.

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1 cup dried chickpeas, or one 14 oz can.

1 large or 2 medium tomatoes, diced

1 bunch spinach

1 small lemon, diced into very small pieces with rind and pith

1 green chili, minced

Handful parsley, minced

Handful mint, minced

2-3 garlic cloves, minced

5 tablespoons olive oil

2-3 tablespoons lemon juice

Salt and pepper to taste

Greek yogurt, or I used Labneh

Cook the dried chickpeas in water with some salt till just done and have some bite. Drain and cool. I usually add some sliced garlic and a bay leaf to the water for additional flavor. If using canned chickpeas, ignore this step.

Prep and combine all the other ingredients except the yogurt and spinach. When cool add the chickpeas in and combine well. Taste for salt, sour and spices and adjust as needed.

Layer a bowl with spinach and top with the chickpea salad. Finally, add a generous dollop of yogurt to the salad and serve.

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