The simplicity of this versatile dish is amazing-especially when dressed with my Yogurt Dressing.  These chickpeas serve up beautifully hot, cold or at room temperature.

Ingredients

• 1 can Chickpeas, drained and rinsed
• 2 Tbsp. Curry Powder
• 2 Tbsp. Lemon Juice
• 2 Tbsp. Grain Mustard
• Dash of Garlic Powder
• Dash of Onion Powder
• Dash of Paprika
• Dash of Chili Powder
• Nu-Salt and Pepper to taste
• Dash of GoMasio Sesame Seed and Seaweed
• Spinach
• Fresh Dill
• Dried Cherries
• 1 Cucumber, chopped
• 1 Red Bell Pepper, chopped
• Pitas (Whole Wheat/Gluten Free)

Yogurt Dressing

• 1 small container Plain Greek Yogurt
• 1 tsp. Balsamic Vinegar
• 1 tsp. Lemon Juice
• Nu-Salt and Pepper
• 1 Fresh Scallion, chopped

Directions for Chickpeas

• In a bowl combine chickpeas with curry, lemon juice, all spices and mustard.  Mix well until chickpeas are completely coated
• Pour mixture into a non-stick skillet and cook over Medium heat until the chickpeas start to brown.  Set aside.
• Place a nice sized bed of spinach on each plate and top with the chickpea mixture.  Add cucumbers, dried cherries, red bell pepper and fresh dill.
• Dress with Yogurt Dressing (directions below)

Directions For the Yogurt Dressing

• Combine yogurt with all other  ingredients in a bowl until well mixed
• Pour over chickpeas and spinach
• Enjoy!