Here is a protein packed, stick-to-your-ribs winter salad full of bright California flavor that is healthy and tasty. Double the recipe and enjoy it for lunch the next day.
1 15-oz can chickpeas (or 2 cups cooked), drained and rinsed
2 cups fresh spinach (packed)
1/4 cup red onion, chopped finely
3 tablespoons lime juice
3/4 cup cilantro, chopped
1 teaspoon sugar (or to taste)
2 teaspoons Dijon mustard
1 garlic clove
3-4 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt and ground pepper
In a food processor, add the spinach to the bowl and pulse a few times until spinach is 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. Check dressing for seasoning. If too sharp for your taste, add a bit more oil.
Pour the dressing over the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavors develop. Serve over a bed of grains, like brown rice, if desired.
YIELD: Serves 1-2.