Cilantro and Lime Chickpea Salad
Prep time: 
Cook time: 
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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
Recipe by Remake My Plate at