So I've already made this salad, or variations on this recipe, no less than 3 times.
Soooo easy, and delicious.
Also it's great to take in lunches since the spinach and chickpeas can
hang out with the dressing with out getting all soggy.
- 2 cans chickpeas, drained and rinsed
- 4 loosely packed cups fresh spinach (I didn't chop my spinach quite as fine)
- 1/2 onion, chopped small
- 1 bunch of cilantro (about loosely packed cup)
- juice from 4 limes
- 3 Tbsp sugar
- 2 Tbsp dijon mustard
- 2 cloves garlic, finely minced or or pressed.
- 1/2 Tbsp chili powder
- 1/2 cup olive oil
Avocado would be good too!!