Chickpea/Spinach Salad w/ Cilantro Dressing
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Ingredients
- 4 cups of loosely packed fresh spinach
- 4 cups cooked chickpeas (or two 15-ounce cans)
- 1 onion, chopped (optional)
- 1 teaspoon of red pepper flakes (optional)
- sea salt/pepper to taste
- 3 oz of lime juice (juice from about 3 limes)
- 1 cup of fresh cilantro
- 1 1/2 tablespoon honey (or maple syrup)
- 2 tablespoon of balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 gloves of garlic, minced
- 1/4 cup olive oil
Directions
- Pulse the spinach in a food processor for about 4 – 5 times (or chop very finely)
- In a large bowl, combine the spinach, chickpeas, chopped onions and red pepper flakes
- Toss together and set aside
- In a food processor (or blender), add the lime juice, cilantro, honey, balsamic vinegar, Dijon mustard, garlic, pepper flakes and salt
- Process for a few seconds, adding the olive oil in bit by bit letting the dressing emulsify
- Adjust salt & pepper to taste
- Pour about 3/4 (or more) of the dressing onto the chickpea salad and mix well to combine (save the rest and use as dressing when serving the salad) This is a great meal for "Meatless Monday's" Enjoy!
Recipe provided by Big Picture Long Life