1 Review

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

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Dr. Jenny October 24, 2012
Cilantro Lime Chickpea Salad