Use canned chick peas for a quick, amazingly tasty salad.

2 400gm cans chick peas (garbanzos) drained, rinsed & strained

6 spring onions, finely chopped

2 cloves garlic, minced

½ cup currants

1 preserved lemon, rind only, finely chopped

Juice of 1 fresh lemon

200 ml olive oil

2 Tbsp soy sauce or tamari

1 Tbsp ground cumin

1 Tbs paprika

1 Tbs ground cinnamon

Baby spinach leaves

¼ cup chopped parsley

200-300 gms Greek-style yoghurt

Pomegranate molasses

Combine chick peas, onions, garlic, currants, preserved lemon, spices and olive oil, lemon juice and soy sauce in a large bowl. Mix and leave to marinate for several hours. The salad should look rich and red from the paprika.
To serve, line a shallow dish with baby spinach leaves, pile the chick peas on the leaves, then dollop the yoghurt on top. Drizzle generously with pomegranate molasses (or honey) then sprinkle with parsley.