by Caitlin Saniga
You might be thinking, “Holy cow, that’s a lot of cilantro. I’m not sure I like cilantro *that* much.” Stop right there! Don’t worry! Only a fraction of the green you see is actually cilantro. Most of it is finely chopped spinach. Sneaky, huh?
For the salad:
- 4 loosely packed cups fresh baby spinach
- 2 cans chickpeas, drained and rinsed
- 1/2 medium red onion, chopped small
For the dressing:
- Juice from 2 limes, or about 2 ounces
- 1/2 loosely packed cup of cilantro, stems removed
- 1 tablespoon + 1 teaspoon sugar
- 1 tablespoon dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon cayenne pepper
- 1/4 cup olive oil
Add the spinach to a food processor and pulse 3-5 times. Remove the spinach from the food processor and add to a large bowl along with the chickpeas and onion. Toss together to combine, and set aside.
To the food processor add the lime juice, cilantro, sugar, mustard, garlic and cayenne. Process this for a few seconds. Add the olive oil in a stream, and process until it comes together, about 30 seconds. Add salt and pepper to taste.
Pour the dressing over the chickpea mixture and stir to combine.
Serve immediately, or store in a sealed container in the fridge for up to 2 days.
Recipe adapted from: Mind Over Batter
See more chickpea salad recipes here.
