Submitted by: Regina Galbick
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 2
The dressing has quite a bite to it, so please feel free to adjust the dressing to the preference of your taste buds! You may want more oil, less lime, etc. If you don't like cilantro, you could try experimenting with different herbs such as parsley.
15 oz. cooked chickpeas
2 c. spinach
1/4 c. sweet onion
3 tbsp. lime juice
3/4 c. cilantro, bunch, fresh, organic
1/2 tsp. stevia
2 tsp. dijon mustard
2 clove garlic
1 tsp. extra virgin olive oil
1/2 tsp. ground cumin
sea salt & black pepper to taste
In a food processor, add the spinach and pulse a few times until chopped very small. Combine the spinach, drained chickpeas, and chopped onion in a large bowl.
In the food processor (no need to rinse the bowl), add the lime juice, cilantro, mustard, stevia, garlic, cumin, and olive 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 flavours develop (optional). Serve over a bed of grains, like brown rice or top with some Greek yogurt. Enjoy!
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