Warm Chickpea And Spinach Salad With Yogurt Sauce - cooking recipe

Ingredients

2/3 cup low-fat plain yogurt
2 garlic cloves, crushed
3/4 teaspoon thyme
3/4 teaspoon oregano
1/8 - 1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 large red bell pepper, seeded and chopped
1/2 cup chopped onion
8 ounces mushrooms, halved (large ones quartered)
1 (15 ounce) can chickpeas, drained
12 ounces fresh spinach, chopped

Preparation

In a small bowl, mix together yogurt, garlic, herbs, salt, pepper and lemon juice. Set aside.
In a large skillet, over med-high heat, saute the peppers and onion in the oil for about 3 to 5 minutes.
Add the mushrooms, and cook and stir until mushrooms are soft. Add some water if necessary to prevent sticking.
Add chickpeas and spinach, and cook just until spinach begins to wilt.
Pour into a serving bowl and pour reserved yogurt sauce over top. Serve warm.