Remember last time around the alphabet when I made that xochitl soup? Gosh that was fun! This time though, there still aren't many ingredients that start with X; therefore, I made a recipe with cilantro! Jen and I came across this recipe one day during lunch and thought it sounded good, but decided it could use a little sprucing up. If you want to see the original post, check out the Oh She Glows website (which you should anyway, 'cause it's great)! This version is my version. :)
Cilantro Lime Chickpea Salad
from ohsheglows.com
serves 3 as a side dish, or 2 as a lunch
Ingredients:
- One 15-oz can chickpeas, drained and rinsed
- 2 cups spinach
- 1/4 cup sweet onion, chopped finely
- Juice from 1 lime
- 3/4 cup fresh Cilantro
- 1/2 tsp sugar (or to taste)
- 1.5 tsp Dijon mustard
- 1 garlic clove
- 1 tsp extra virgin olive oil
- 1/2 tsp ground cumin (or cumin seeds)
- 1/2 tsp kosher sal
- 1/2 tsp ground pepper
- black beans
- cooked quinoa
- 1 avocado, sliced
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 same food processor, 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. Mix in black beans and quinoa (in whatever ratio you want). Add salt and pepper to taste. Lay slices of avocado on top and serve!
Review:
This salad was really good. I thought it seemed a little suspicious as I was making the dressing (I tasted it and it was very strong), but it was great once I mixed everything all up. The cilantro flavor really came through and I loved it with the avocado! This would be a really good salad for a picnic as it can be made ahead of time and is delicious cold! Give it a try this summer :)
-Jessica
PS. Jen's ingredient for Y is: Yogurt!
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