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  • Tracy Snyder

    Cilantro Lime Chickpea Salad Adapted from Heather. Yield: 1-2 servings. Ingredients: * One 15-oz can chickpeas (2 cups cooked), drained and rinsed * 2 cups spinach * 1/4 cup sweet onion, chopped finely * Juice from 1.5 limes * 3/4 cup fresh Cilantro * 1/2 tsp sugar (or to taste) * 2 tsp Dijon mustard * 1 garlic clove * 1 tsp extra virgin olive oil * 1/2 tsp ground cumin * 1/2 tsp kosher salt + ground pepper Directions: 1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl. 2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed. 3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavours develop (optional- I didn’t!). Serve over a bed of grains, like brown rice. Serves 1-2. Note: The dressing has quite a bite to it, thanks to the lime and oil that I cut down, so please feel free to adjust the dressing to your taste buds preference! You may want more oil, less lime, etc. This was printed from: Oh She Glows The site URL: The Title: Cilantro Lime Chickpea Salad & Sweat Wicking Workout Wear The URL: © Copyright 2012 - All Rights Reserved IMG_6376-2 Some changes I made: * cut down the oil by over half * increased the Cilantro * added some cumin spice * reduced sugar * slightly reduced lime It was enjoyed over a bed of leftover brown rice…a great combo! I also doubled the recipe I posted above because Eric was home for lunch too. The dressing has quite a bite to it, thanks to the lime and lack of oil, so please feel free to adjust the dressing to your taste buds liking. We thought it was quite refreshing and I love that it packs in spinach greens too.

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