Chickpea, Lime & Coriander Salad

Hello coriander my friend. I simply don’t understand people that hate coriander. Frankly I think they may be liars and imbeciles – and possibly closet serial killers. I don’t want to overstate it but what’s not to like?

Anyway, we eat a lot of chickpea in our house. And a lot of coriander. And a lot of lime. I’m sensing a pattern here. The point being this recipe is ideally suited to my family affair. Get into it!


One 400g tin chickpeas, drained and rinsed

  • 2 cups spinach
  • 1/4 cup sweet onion, chopped finely
  • 1.5 limes, juiced
  • 3/4 cup fresh coriander
  • 1/2 tsp sugar (or to taste)
  • 2 tsp Dijon mustard
  • 1 garlic clove
  • 1 tsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp salt + ground pepper


  1. In a food processor, add the spinach and pulse a few times until chopped very small.
  2. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.
  3. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil.
  4. Process until smooth, scraping down the sides of the bowl as needed.
  5. Pour the dressing on top of the spinach chickpea mixture and stir well.
  6. Add salt and pepper to taste.
  7. Stand for about 10 minutes to let the flavours develop (optional- I didn’t!).
  8. Serve over a bed of grains, like brown rice.

Serves 1-2

Recipe from:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s