This is one of my favorite salads IN THE WORLD. It’s fresh, it’s quick, and it’s extremely tasty. When I eat it, I feel like the most successful vegan in the world, even though I’m not vegan. Still, if a salad can make you feel that triumphant, eating is doing something right.

Combining chickpeas, cilantro, lime and a blender produce one of the healthiest and yummiest salads on the planet. This is perfect for a lunch, or a side dish. Or, you know, a binge snack session, a late-night salad splurge, or anything else that feels right.

WARNING: This leaves you with some pretty gnarly garlic breath. Consider cutting back or omitting the garlic if you have any face-to-face work meetings, enclosed spaces planned, or a blind date later tonight.



  • about 2 15-oz cans of chickpeas, or about two cups of home cooked chickpeas, drained
  • 2 cups spinach
  • 1/4 cup onion, diced small (sweet onion has less impact, red onion is tangier but more potent)
  • the juice from 2 small limes
  • 1/2 – 1 cup cilantro
  • 1 tsp sugar
  • 2 tsp Dijon mustard (Dijon is preferred, but regular yellow mustard will do in a pinch, especially if that’s all you have on hand!)
  • 1 garlic clove (OPTIONAL, as mentioned above)
  • 1 tsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1/2 tsp salt, and pepper to taste


  1. Chop up the spinach in a food processor or blender.
  2. Move the chopped spinach into a large bowl, adding the drained chickpeas and diced onion.
  3. In the same food processor, add your cilantro, lime juice, mustard, sugar, cumin and oil. Mix until smooth. You’ll have to scrape down the sides to get it evenly mixed.
  4. Pour the dressing over top of the chickpea/spinach/onion mixture, and stir well.
  5. Add salt and pepper to taste.
  6. Steal a few bites if you must, but try to let this salad sit in the fridge for at least ten minutes, to allow the flavors to mix and mingle.
  7. Once that window goes by…eat it all. And LOVE it.
Chickpea Cilantro Lime Salad

Chickpea Cilantro Lime Salad

Recipe found at