Chick-pea and Spinach Salad

Directions

1. Place the chick-peas in cold water and soak overnight, strain. Place in a saucepan and bring to a boil. Cover and simmer for about 1 1/2 hours, or until tender (not mushy). Allow to cool in the liquid before draining.
2. Rinse spinach, remove stems. Arrange in a salad bowl with the chickpeas. Stir in oil and vinegar. Salt and pepper to taste. Toss. Refrigerate until ready to serve.
3. When ready to serve, drizzle top with the yogurt and sprinkle with parsley.