Chickpea & Spinach Salad

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

Source: Big Picture Long Life

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