My wonderful friend Zack sent me this recipe last week and told me to “stop what I was doing and make this”. Zack and I have fairly similar palates, so I had a feeling that I would like this salad. I didn’t just like this salad, I loved it. I have yet to find a combination of cilantro and lime that I dislike, so I might not be the most neutral judge, but this salad was pretty close to perfect. Chickpeas make a really great neutral base, which allows the other flavors to really shine through.
I ended up accidentally doubling recipe. I was trying to use up some use it or lose it spinach, which ended up being way more than the originally suggested four cups. It turned out to be a fortunate accident since I had leftovers for days. I upped the amount of garlic and took it easier on the olive oil. I also omitted the sugar the original recipe called for, but that’s just a personal preference. I never add sugar to any type of dressing.
Cilantro Lime Chickpea Salad
From Heather’s Dish.
- 4 cans chickpeas, drained and rinsed
- 6 loosely packed cups fresh spinach
- 1 onion, chopped diced
- juice from 8 limes
- 1 bunch of cilantro (about loosely packed cup)
- 4 Tablespoons dijon mustard
- 8 cloves garlic, finely minced
- 3/4 Tablespoon chili powder
- 1/3 cup olive oil
- Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times). Add the chickpeas, onion, and spinach to a large bowl.
- In the same food processor add the lime juice, cilantro, mustard, garlic, chili powder, and olive oil. Blend until it comes together into a dressing, about 30-45 seconds.
- Pour over the chickpea mixture and stir to combine. Add salt and pepper to taste. Let sit for at least 15 minutes on the counter (or overnight in the fridge) to let the flavors get friend.