Chickpea Spinach Salad With Curry Yogurt Dressing

Ingredients

1 1/2 teaspoons curry powder
3 Tablespoons vinegar
3 Tablespoons plain yogurt
3 Tablespoons oil, plus more as needed
2 teaspoons Dijon (spicy) mustard
Salt and pepper to taste
2 (15-ounce) cans of chickpeas, rinsed
3 packed cups spinach
1/4 cup parsley or cilantro leaves, finely chopped, optional
4 scallions, light green and white parts sliced, optional

Instructions:

In a large bowl or container, mix together the curry powder, vinegar, yogurt, olive oil and mustard until smooth.
Stir in the scallions and parsley (if using) and season with salt and pepper. Add the chickpeas and toss to coat.
Use a fork to mash 1/4 of the chickpeas. Add the spinach and toss to combine. Taste and season with more salt, as needed.
Can be stored in the fridge for up to 3 days. If serving from cold, remove from the fridge and let sit for 30 minutes at room temperature; drizzle lightly with olive oil before serving.

Source: cooking.nytimes.com