If you’ve been reading this blog for a while, you probably already know that I LOOOOVE chickpeas.
But that’s not all… I don’t think I’ve said this before, but I also really, really like spinach.
The thing is, I like most greens – I’m lucky like that… spinach, kale, basil, watercress, etc I can’t get enough of them!
I made pesto with dandelion greens recently and I quite enjoyed that, so add that to the list, would ya!
I wanted to make this salad the minute I found it; it embodies everything I love in a salad.
Chickpeas and finely chopped spinach with a cilantro lime vinaigrette.
What’s not to like? Plus it’s healthy!

When you make it ahead of time, and allow the ingredients to marinate, you get this refreshingly vibrant and delightful dish.
A wonderful joining of tart, sweet and savoury flavours… and the kick from the cilantro really makes it shine!
This is the kind of food I want to eat all summer long; when I don’t want to turn on the stove.
Another thing with this salad is… and I wonder if this happens to anyone else, I always end up with too much spinach and cilantro, so I usually make a spinach and cilantro pesto to go with it.

Serve it over rice or bulgur with a side of pesto or some other sauce, and you have a quick no-fuss weeknight meal.

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Chickpea Spinach Salad with Cilantro Lime Vinaigrette

(recipe adapted from mind over batter)

INGREDIENTS

• 4 cups of loosely packed fresh spinach
• 4 cups cooked chickpeas (or two 15-ounce cans)
• 1 red onion, chopped
• 1 teaspoon of red pepper flakes (optional)
• A pinch of salt to taste
• 3 oz of lime juice (juice from about 3 limes)
• 1 cup of loosely packed fresh cilantro
• 1 1/2 tablespoon honey (or maple syrup)
• 2 tablespoon of balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 gloves of garlic, minced
• 1/2 tablespoon of red pepper flakes
• A pinch of salt to taste
• 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. Processes for a few seconds, adding the olive oil in bit by bit letting the dressing emulsify
6. Check for salt & pepper and adjust 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)
8. Let the salad sit for about 20 minutes at room temperature (or overnight in the fridge) to let the flavours meld.
9. Enjoy!
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Tags: chickpeas, dinner, salad