Cilantro lime chickpea salad

Side dish today, April 21, 2015
Refreshing and easy salad for every kind of meat of fish.
2 servings
  • One 15-oz can chickpeas (2 cups cooked), drained and rinsed
  • 2 cups spinach
  • ¼ cup sweet onion, chopped finely
  • Juice from 1.5 limes
  • ¾ cup fresh Cilantro
  • ½ teaspoon sugar (or to taste)
  • 2 teaspoons Dijon mustard
  • 1 garlic clove
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt + ground pepper

1) In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.

Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavours develop (optional- I didn’t!). Serve over a bed of grains, like brown rice

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