Cilantro and Lime Chickpea Salad

When I was first going to try this recipe I wasn’t sure if I should actually use two cans of chickpeas. I’m the only one in the house who will eat them so I didn’t want to end up with a big batch of something I didn’t like. I’m so glad that I used both because I’ve been eating this almost daily. The combination of the cilantro and lime dressing tastes great with the chickpeas. This is easily converted into a higher protein meal for us WLS folks by simply adding shredded chicken. Shrimp would probably also taste great!

Cilantro and Lime Chickpea Salad

cilantro chickpeas

Cilantro and Lime Chickpea Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
Add some diced or shredded chicken to make this dish higher in protein. Shrimp would also taste great.
  • 2 cans (15 ounces) chickpeas, drained and rinsed
  • ½ a package of fresh spinach (about 4 to 6 ounces), finely chopped
  • ½ small red onion, finely diced
  • juice of 4 limes
  • 1 bunch of cilantro, strip leaves from stem and finely chop
  • 1 tablespoon sugar or Splenda
  • 2 tablespoon Dijon mustard
  • 2 cloves garlic, finely minced
  • ½ tablespoon chili powder
  • ⅓ to ½ cup of olive oil
  • salt and pepper to taste
  1. Chop the spinach finely with knife and place in a bowl.
  2. Add the onion and chickpeas to the spinach.
  3. In another bowl combine the lime juice, chopped cilantro, sugar/Splenda, mustard, garlic and chili powder. Blend well. Slowly whisk in olive oil for about 45 seconds. Whisk long enough for the mixture to combine into a dressing.
  4. Pour dressing over chickpea mixture and stir to combine.
  5. Add salt and pepper to taste

You can place this salad in the refrigerator to allow the flavors to combine or eat it right away.

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