Chickpeas and greens

saladSource

  • 3 cans chickpeas
  • 1 (5-ounce) package baby spinach
  • 1.5 cups cilantro, large stems removed (or parsley)
  • 3/4 cup red onion, chopped finely
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp maple syrup (or other liquid sweetener)
  • 3/4 tsp kosher salt + ground pepper
  • Cucumber – sliced
  • Sliced tomatod (optional)

Rinse and drain the spinach and cilantro (or parsley). In a food processor, add the spinach and cilantro and pulse until chopped very small. Add the processed spinach and cilantro, drained  chickpeas, and chopped onion into a large bowl and stir. Pour the remaining ingredients on top of the spinach chickpea mixture and stir well. Add chopped cucumber and serve over sliced tomatod. Serves 6

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