Prep 10 mins
Cook 0 mins
Light and delicious salad chockfull of protein. From: http://www.heathersdish.com/1/cilantro-lime-chickpea-salad/
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 4 cups fresh spinach, loosely packed
- 1⁄2 onion, chopped small
- 4 limes, juice of
- 1 bunch fresh cilantro (about loosely packed cup)
- 3 tablespoons sugar
- 2 tablespoons Dijon mustard
- 2 garlic cloves, finely minced
- 1⁄2 tablespoon chili powder
- 1⁄2 cup olive oil
- Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times).
- Add the chickpeas, onion, and spinach to a large bowl. In the same food processor add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil. Process til it comes together into a dressing, about 30-45 seconds.
- Pour over the chickpea mixture and stir to combine.
- Add salt and pepper to taste.
- Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry. Enjoy!
I really wanted to love this recipe as I love chickpeas and love all of the ingredients. I think this recipe could be really good still, with a few modifications. One of the pros about this recipe is that it uses staples I usually have on hand and the food processor takes care of a lot of the prep. This makes it handy for when you are on the go. The problems I had were that I had really juicy limes. When I added all that lime juice to the processor I started to get worried, as that, plus the olive oil seemed WAY too much for the amount of chickpea/onions/spinach waiting in the bowl. I was also worried about 3 Tb of sugar. Knowing I don't like things too sweet, I cut back to 2 Tb. When I poured the dressing over the chickpea mixture, my salad more resembled a soup (not the way it looked in the photos on the blog you referenced at all). The dressing was still way too sweet for me. For others that like sweeter dressing, maybe cut to 1 Tb; for me, it would be more like a teaspoon. I added another can of chickpeas to the salad and it was still swimming in the dressing. I then "drained" a good portion of my salad until at least it did not resemble soup. It's chilling right now and I suspect I will drain it a little more and put it in some pitas for lunch tomorrow. Made for Fall PAC