Soak chick-peas in cold water overnight.
Put in large saucepan and add about 4 cups fresh water.
Bring to a boil; cover, simmer gently for 1 1/2 hours, or until peas are tender but not mushy.
Let peas cool in the cooking liquid, then drain.
Wash spinach; discard any coarse or damaged leaves, and pull off all stems.
Cut large leaves into pieces; leave small leaves whole.
Combine chick-peas and spinach in a salad bo wl.
Pour in oil and vinegar, add salt and pepper to taste.
Toss ingredients together, but gently, so as not to break up peas.
Chill salad until ready to serve.
At serving time, arrange the mixture in a shallow bowl and top with yogurt.
Sprinkle parsley over all.