INGREDIENTS
2 cups
baby spinach leaves
15 ozs
canned chickpeas
1/3 cup
fresh mint leaves
12 oz
fusilli pasta
3 larges
garlic cloves
1/4 tsp
ground cumin
2 1/2 tbsp
lemon juice
2 tsp
lemon zest
1 1/4 cups
low fat plain yogurt
1/4 cup
olive oil
1/2 tsp
red chile flakes
1 medium
red onion
3/4 tsp
salt