Bright, herb-packed, and full of plant-based protein, this salad brings together tender chickpeas, finely chopped spinach, fresh cilantro, and a zesty lime vinaigrette. It’s hearty enough for lunch on its own and even better spooned over cooked grains. Double the recipe and enjoy it again the next day.
INGREDIENTS:
1 (15-ounce) can chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
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 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Freshly ground black pepper
METHOD:
Add spinach to the bowl of a food processor and pulse several times until very finely chopped. Transfer spinach to a large bowl and add the chickpeas and red onion.
Without rinsing the processor bowl, add lime juice, cilantro, mustard, sugar, garlic, cumin, and olive oil. Process until smooth, scraping down the sides as needed. Taste and adjust seasoning; add more oil if the dressing tastes too sharp.
Pour the vinaigrette over the spinach and chickpea mixture. Stir well to coat evenly. Season to taste with additional salt and pepper. Let rest for 10 minutes so flavors meld before serving.
SERVING SUGGESTIONS:
- Serve as is or over warm grains such as brown rice, quinoa, or farro.
- Spoon over rice, quinoa, millet, or farro for a hearty grain bowl.
- Toss with diced avocado for extra richness.
- Add toasted pepitas or sunflower seeds for crunch.
- Stuff into pita bread or spoon into lettuce cups.
- Mix in roasted sweet potatoes for a more substantial meal.
YIELD: Serves 1-2.
