Summer Salad: Chickpea Cilantro

Summer Salad: Chickpea Cilantro

In the Summer, there’s always a party to attend whether it’s a potluck or BBQ. I’m always inspired to try new recipes and dishes by mixing and matching recipes I’ve come across paired with my favorite ingredients and tastes. At this point anything hot, is almost a no-go!

I recently stumbled across a rendition of this fresh cilantro chickpea salad. I added my own spin to it with a few different ingredients and served it up at a recent party. It goes great as a side and it’s a minimal ingredient list, so I was able to whip it up quickly. Not to mention, the entire bowl was devoured.

You Will Need:

  • Two cans of chickpeas ( 15 oz. cans can do, drained and rinsed)
  • 2 cups fresh spinach
  • 1 garlic clove (diced)
  • 1 cup fresh cilantro
  • 2 limes (juiced)
  • 1/4 cup sweet onion (chopped finely, they go right into the dish)
  • 2 tbp. olive oil
  • 3 tsp Dijon mustard
  • Salt, pepper and even a dash of sugar to taste


Chop the spinach to be fine and small. Add the spinach, drained chickpeas and chopped onion into a bowl.

With a food processor add lime juice, mustard, garlic, oil and cilantro. Process until smooth and pour over the spinach and drained chickpeas mixture in the bowl.

Mix the ingredients well, sprinkle with salt, pepper and sugar to taste.

Be sure let the dressing you created sit in the refrigerator for at least 15 minutes to soak into the chickpeas and create that fresh taste. Enjoy!

Note: I like my spinach chopped and almost thicker in this dish, but if you prefer, I’ve also put it in a food processor to be more blended into the ingredients.