Chickpea/Spinach Salad w/ Cilantro Dressing

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6
15 minutes
$1.07

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

  1. Pulse the spinach in a food processor for about 4 – 5 times (or chop very finely)
  2. In a large bowl, combine the spinach, chickpeas, chopped onions and red pepper flakes
  3. Toss together and set aside
  4. In a food processor (or blender), add the lime juice, cilantro, honey, balsamic vinegar, Dijon mustard, garlic, pepper flakes and salt
  5. Process for a few seconds, adding the olive oil in bit by bit letting the dressing emulsify
  6. Adjust salt & pepper to taste
  7. 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