I would have to say this is my new favorite thing to eat for lunch. Chickpeas are tossed with chopped onions, garlic, cilantro and spinach. Two full cups of spinach are incorporated into the recipe. The best part is you don't even notice them! Amazing. Cumin, one of my favorite seasonings, compliments the protein rich chickpeas. Altogether though, cilantro shines as the star of this meal.
It is easy to prepare, and you can make a big batch in advance. Nothing is simpler than just reaching into the fridge for a fully prepared, don't have to do anything for, lunch!
recipe adapted from Oh She Glows
1 15-oz can chickpeas, drained and rinsed
2 cups baby spinach
1/4 cup yellow onion, chopped finely
1 tbsp lime juice
3/4 cup fresh Cilantro
1/2 tsp sugar (or to taste)
1 tsp minced garlic
1 tsp extra virgin olive oil
1/2 tsp ground cumin
1 tsp salt (more to taste, I ended up salting it each time I had some)
freshly ground pepper
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.
In the food processor (no need to rinse the bowl), add the lime juice, onions, cilantro, sugar, garlic, cumin and oil. Process until smooth, scraping down the sides of the bowl as needed.
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 flavors develop. Serve cold alone or over a whole grain such as brown rice. Enjoy!