The Pioneer Woman Tasty Kitchen
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Cilantro Lime Chickpea Salad

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Fresh and clean flavors of cilantro and lime come together with hearty chickpeas to make the perfect summer salad!

Ingredients

  • 4 cups Loosely Packed Baby Spinach
  • 2 cans Chickpeas (15-oz Cans), Drained And Rinsed
  • ½ whole Onion, Chopped
  • 4 whole Limes, Juiced
  • 1 bunch Cilantro Leaves
  • 3 Tablespoons Granulated Sugar
  • 2 Tablespoons Dijon Mustard
  • 2 cloves Garlic, Minced
  • ½ Tablespoons Chili Powder
  • ½ cups Olive Oil
  • Salt And Pepper, to taste

Preparation

Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times). Add the chickpeas, onion and spinach into a large bowl. Set aside.

In the same food processor add the lime juice, cilantro leaves, sugar, mustard, garlic, chili powder and olive oil. Process until it comes together into a dressing, about 30-45 seconds. Pour dressing over the chickpea mixture and stir to combine. Add salt and pepper to taste.

Let it sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry.

One Comment

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Dax Phillips on 5.22.2012

That sounds like a really great summer salad! Can’t wait to make it.

4 Reviews

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Cathy Bray on 4.21.2015

OMG! So so so YUMMY!!!!! Thank you for the recipe. I am sure we will enjoy it for many years to come!

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Cathie Gatz on 6.15.2012

I totally agree with the above reviews. This was delicious and gets better over time as the “flavors marry”. Mine was juicy so I just added another can of beans and it was great. Interesting use of cilantro with pleasing after effects.

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konnijo on 6.13.2012

LOVE this recipe! It’s going into the “favs” file. I made it for lunch but snagged about 1/4 cup and mixed it with a chopped boiled egg for breakfast. So good! I shared it on FB (sans the egg, of course!)

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bonnie on 5.24.2012

This.Is.Wonderful! Made it today for lunch. Had more for dinner. It has all the flavors we love. Thanks for our new “Keeper”.

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