Eat Your Greens Chickpea Medley



The flavour of food made from scratch never ceases to amaze me. I’ve been on a big “from scratch” kick ever since I wrapped up the recipes for my book; thankfully, it’s no longer a battle to motivate myself in the kitchen now that I’m not in there for 12 hours a day. I’m making things like the amazing Homemade Almond Milk, ice cream (hopefully coming soon), and also taking the time to do some weekend meal prep again. Getting back to the basics with food always feels so good. Plus, it helps save a little moula too!

Dried beans are one of those foods that are so easy to prepare from scratch, but it’s one of the first things that I let slide on when I’m busy. I’m not opposed to using canned beans – they are great for quick meals – but I never regret cooking them from scratch. When I first cooked chickpeas a few years ago, I was amazed by how much the beans grow when soaked overnight. They get all plump and beautiful, much like soaked almonds. And they just taste so much better than canned beans, not to mention I find they digest easier too. I’ve been known to eat a whole bowl of fresh cooked chickpeas with just a sprinkle of Herbamare and pepper. Sometimes simple just can’t be beat.


One of the things I struggle with when it comes to blogging is finding a balance with the recipes that I share. It’s a constant balancing act not to feature too much of this or too much of that. Not to share overly complicated recipes, but also not overly easy or obvious recipes. To share unique recipes, without making them alien or intimidating. It’s easy to overthink things, but when I remind myself to simply share food that I truly LOVE to eat on a regular basis, I hope it all falls into place. This is one of those recipes.

I’ve been on a huge lime + cilantro + cumin kick the past few weeks, but I promise this is the last one for a while. Cilantro and cumin isn’t everyone’s cup of tea (or so I’ve heard many times), so I tried a version of this recipe with parsley and I’m happy to report that it worked really well in place of cilantro. I imagine other herbs would work too. You can change up the spices if you’d like too. Who knows, maybe you will come out with your very own recipe at the end of it all. Even though the recipes I share are quite specific in their measurements, don’t be afraid to play around with them. Cooking is more of an art than a science and it’s open to interpretation on so many levels. When I first started to cook I was really scared to modify ingredients in recipes, but there’s a freedom that comes with practice. That’s when cooking really gets fun. Trust yourself.

I made this recipe for a get together last week. Whenever we have a potluck, I’m usually the “salad girl” and often the “vegan-but-you-won’t-believe-it dessert girl”. I’m known for my hearty, grain and bean based salads virtually everywhere I go. More often than not, I’m fighting my friends and family for the leftovers! This recipe received a lot of great feedback. It’s inspired by a blog favourite from a few years back; some of you might remember the cilantro lime chickpea salad. If you’ve never had minced spinach in a salad before, it’s a sneaky way to pack in a ton of greens into a salad without even realizing it. Would you believe there is a whole bag of spinach hiding in there plus over a cup of fresh herbs? It makes this high-protein recipe full of green power. Not to mention, the vitamin C in the lime juice helps with iron absorption from the iron-rich chickpeas and spinach. In fact, just 1 serving of this salad contains 45% of your daily iron requirement. Yee-haw.


I added cucumber to my most recent batch, but I wouldn’t recommend it. The salt in the dressing made the cucumber release too much water and it was a watery mess on the bottom, which diluted the flavours. Boo, hiss. If you do add extra veggies, I suggest adding them after the fact.


I had a couple heirloom tomatoes kicking around and I thought they’d make a pretty base for the salad. However, it’s probably not the most practical serving suggestion. For more staying power, serve it on top of a bed of grains. It’s also great stuffed into a pita and paired with my favourite Lemon Tahini Dressing. The options are endless…


Eat Your Greens Chickpea Medley

Email, text, or print this recipe

Adapted from Cilantro Lime Chickpea Salad which was originally adapted from Heather’s Dish.

Serves 6

for the chickpea medley:

  • 2 cups dried/uncooked chickpeas (makes 5.5-6 cups cooked)
  • 1 (5-ounce) package baby spinach
  • 1.5 cups cilantro, large stems removed (or parsley)
  • 3/4 cup red onion, chopped finely


for the dressing:

  • 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), or more to taste
  • 3/4 tsp fine sea salt + ground pepper, or to taste


1. To cook chickpeas: Soak 2 cups dried chickpeas in a large bowl of water overnight (I find around 12 hours or a bit longer is ideal). Soaking beans makes them digest easier and it also cuts down on cooking time. Drain and rinse the beans in the morning and add to a large pot of water. Bring to a boil, reduce heat to medium, and simmer, uncovered, until fork tender, about 40 minutes (this will vary depending on how fresh your dried beans are). Feel free to set the timer, walk away, and go about your business!

2. Rinse and drain the spinach and cilantro (or parsley). Spin until dry in a salad spinner.

3. In a food processor, add the spinach and cilantro and pulse until chopped very small. You can do this in a couple batches if your processor is smaller. Add the processed spinach and cilantro, drained cooked chickpeas, and chopped onion into a large bowl and stir.

4. In a small jar, whisk together the lime juice, olive oil, minced garlic, cumin, maple syrup, and salt.

5. Pour the dressing on top of the spinach chickpea mixture and stir well. Let stand for about 10 minutes (or overnight) to let the flavours develop. Will keep for a few days, or longer, in the fridge.

Nutritional Info

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{ 113 comments… read them below or add one }

1 Erica { } August 9, 2013

That looks beautiful & delicious! I’ve been eating a chickpea salad all week and looks like the trend may have to continue into next week now!


2 Heather @ Barefoot Crafts August 9, 2013

The photography in this post is stunning! You have a lot of patience to soak beans, because 99% of the time, I end up just grabbing canned and rinsing them. If you make a big batch ahead of time, do you know how long they’d be good for? I’m thinking I’d be more likely to soak them, if I could get multiple uses out of them. Thanks! :-)


3 Angela (Oh She Glows) August 9, 2013

Hey Heather, I find they last about 4 days in the fridge in an air tight container or jar. Otherwise, you can freeze leftovers after cooking!


4 Carol Walker September 16, 2013

You could make some soup to put some of them in and or make some hummus too! Yum!!


5 Anne March 15, 2018

Soaking is no big deal. Just give them about 12-24 hrs in the refrigerator and they’re ready to cook when you are. As for excess, you can throw a handful in your salad and, voila, you have a delicious and filling protein and greens meal. You can also season them and roast them for a crunchy, healthy snack with your glass of wine or kombucha.


6 Holly @ EatGreatBEGreat August 9, 2013

What a beautiful summery chickpea salad! This looks absolutely delicious!


7 Katrina @ Warm Vanilla Sugar August 9, 2013

Mmm such a healthy meal! Lovely colour too :)


8 Jesse @OutToLunchC August 9, 2013

I have been meaning to buy dried beans and cook them from scratch for so long! Now that I have a little more time I will definitely give it a try. I LOVE chickpeas and have been a bit of a hummus monster lately so this recipe will be a fun change.


9 Emma August 9, 2013

I made your original cilantro-lime chickpea recipe and loved it so I’m sure I’ll love the extra green version!
I think your posting is perfectly balanced- I like to have more time-consuming, complex recipes alongside the simpler stuff for everyday.


10 Reba - Not So Perfect Life August 9, 2013

What a beautiful recipe. I love making things from scratch. Its amazing how fresh things can taste.


11 Maryea {Happy Healthy Mama} August 9, 2013

Wow I love how many greens you’ve packed in there! And it looks just stunning on the tomatoes. :)


12 Anele @ Success Along the Weigh August 9, 2013

This is so bright and summery! I can see why people would rave over it on visuals alone much less how awesome it must taste! Yum!


13 Alex @ Kenzie Life August 9, 2013

I think you strike such a great balance with your recipes and it’s your blog, so you get to do what you want! I actually like the really easy, perhaps bordering on obvious recipes :) generally I have those ingredients! Have a great weekend, Angela!


14 Averie @ Averie Cooks August 9, 2013

So colorful and beautiful, Angela! I love all the rainbow-bright colors! Tomatoes are something I eat almost every single day of the year and it’s always nice to see recipes with them!

And if your plate/platter is from Anthro, I think I have the dinner plate (round) one. I love the platter and want it now!


15 Angela (Oh She Glows) August 9, 2013

Yes I think it is from Anthro! Love their dishes.


16 Emily - it comes naturally August 9, 2013

I am so lazy when it comes to just opening a can of chickpeas. You’ve inspired me to cook my own this weekend. I might even make some falafel with coriander and cumin! Yum. Xxx


17 Angela (Oh She Glows) August 9, 2013

that sounds like a good plan ;)


18 Caralyn @ glutenfreehappytummy August 9, 2013

what an absolutely gorgeous recipe!! I love all the colors!


19 Jill August 9, 2013

I really want to get into the routine of soaking my beans. I have a ton of dried ones that look so pretty in their mason jars all lined up on the shelf, but I don’t plan ahead and end up resorting to the canned ones. This salad looks delicious! Gorgeous photos!


20 Marquelle August 9, 2013

Do you still use dried kombu when cooking your beans? I’ve tried it a few times but the kombu ends up breaking apart and getting green gunk over all my beans that I can never seem to completely rinse off.. Any suggestions?


21 Angela (Oh She Glows) August 9, 2013

I do on occasion, but I don’t always remember to add it in. To be honest, I don’t know if I’ve noticed a big difference when using it. I’ll have to pay more attention next time. I would suggest rinsing the beans after using it – I don’t recall having that problem with it leaving a residue, but a good rinse should take care of it.


22 [email protected] August 9, 2013

goodness, those heirlooms are pretty! i’m with ya on getting back to being motivated to cook. we’ve been renovating our kitchen this summer. there hasn’t been space or energy left for me to get creative in the kitchen. after this little break though, i am so excited & inspired to get back in there & try some new things.


23 kimmythevegan August 9, 2013

Mmm this sounds like a great dish =) I love how you served it on top of a bed of tomatoes – yum!


24 Sarah @ Making Thyme for Health August 9, 2013

Yee-haw for iron! This looks like all kinds of delicious and healthy. I love it!
I’m ashamed to admit I have yet to cook with dried and soaked chickpeas. I’m always lazy and buy Eden’s canned version but I should try to cook more from scratch and buy them dried. I’m sure it makes a big difference in the final product!


25 Ali August 9, 2013

I’m looking forward to trying this, it looks delicious and the perfect lunch to store in the fridge for busy work weeks. I love your recipes Angela, mostly because you use ingredients that are staples in the pantry and I can make right away!


26 Jamie @lifelovelemons August 9, 2013

What a beautiful salad! Gorgeous.


27 sarah August 9, 2013

Ok you have inspired me to get into the kitchen, beautiful picture!

I am so with you on the beans…habit sliding when I get busy. But I have been really good the past 2 weeks and I kind of find the process therapeutic, soaking and rinsing and cooking haha:)

I have tomatoes galore over hear and have totally been slicing them up and just snacking on them…tomato season here in San Diego:)


28 Cara August 9, 2013

Thanks for the great recipe! For the record, I love all the recipes you post and they seem quite balanced to me! =) My husband and I went vegan in April after watching a series of documentaries. I found your blog and I’ve never looked back! Probably at least 75% of my recipes are from you. You are my inspiration. When the hubs says something like…”Can you make {insert random food here} vegan style?” I usually say, “Let me check Angela’s recipes!” Thank you so much for what you do. Pretty sure I couldn’t have made the switch without you. So excited for the cookbook! Is it going to be released as a kindle book?!


29 Angela (Oh She Glows) August 10, 2013

Hey Cara, Thank you for your kind words! So happy to hear you are enjoying the recipes so much. :)
I’ll have to check on the Kindle book, but I would imagine it will be an option.


30 Ashley @ Guard Your Heart August 9, 2013

That looks delicious!! I LOVE that it is so green! I will definitely be trying this recipe soon! It looks like one my hub would like too! Thanks for sharing Angela!


31 Ashley August 10, 2013

Angela, this looks delicious. I am going grocery shopping tomorrow, so I’m putting this recipe on my list!


32 [email protected] August 10, 2013

I love how you threw the greens into the food processor! Chickpeas are one of my (relatively) new favorite foods. Thanks for giving me another way to eat them :)


33 Clara K August 10, 2013

Nice, I might do it tonight with tinned chickpeas. I’ve just cooked up about 40L of 4 of your soup recipes for freezing last week. Plus your raw pad thai was amazing. I did it twice.

Now guess this is for dinner as I have all the ingredients right now in my fridge. Thank you once again.

From your non vegan fan who seems to cooking a lot of your recipes for my hubby.


34 Angela (Oh She Glows) August 10, 2013

Hey Clara, Sounds like you’ve been busy! Thanks for trying out so many of my recipes :)


35 Court Star @ StarSystemz August 10, 2013

HOLY MOLY :) This looks amazing! I first learned of soaking from my Indian friend who’s family has been soaking legumes + beans for FOREVER and I loved how my digestive system was able to gather the fiber and actually digest everything! This recipe looks delicious! My favorite beans to sprout are MUNG BEANS, I sprout them and then I bake them at 350 with sea salt + olive oil and use them in my salads, trust me, they are a GAME CHANGER! Thanks for sharing :) Love + Shine CourtStar


36 [email protected] Gluten Free A-Z August 10, 2013

Oh my . All the colors in your photo just pop. I love your presentation and the way you arranged the colorful summer tomatoes and the symmetry of the dish.You made that simple chick pea recipe look amazing. I want to run and make it right now.. I try to soak my chickpeas whenever I can because I’ve read that cans actually contain toxins.. but in a pinch, they are so convenient..


37 Angela (Oh She Glows) August 10, 2013

Thank you Judee!


38 Bonnie August 10, 2013

Another great recipe to Pin. Thanks! Angela – what is the name of your about-to-be-published cookbook? I would like to pre-order it. Thanks.


39 The Vegan Cookie Fairy August 10, 2013

This looks amazing. Exactly the kind of salad I’ve been craving, except I didn’t know what exactly I wanted to make (until now!) I would serve it with the tomatoes, just like you did in the pictures here – it may not be practical, as you say, but I’m sure the flavours are great together.


40 Tea Time August 10, 2013

Amazing, thats how salad must look, so much green – that must taste good.


41 val August 10, 2013

Recipe looks like a winner. I agree, homemade chickpeas (sometimes I use a pressure cooker) are so much better than canned.


42 Chelsea @ Chelsea's Healthy Kitchen August 10, 2013

I’ve tried cooking my own beans from scratch, but almost every time I encounter problems (except for with lentils). Maybe it’s because the beans are super old ones that have been sitting in my cupboard for far too long because I’m always too lazy to actually use them haha.

This salad looks great though. I love the cilantro + lime + cumin combination!


43 Andrea August 10, 2013

Even though you said the cukes get watery, would the recipe taste way different without the salt, so I could still add them in? I’ve been on a cucumber kick this summer, and this salad sounds like it would be so tasty with them added!! (Also I’m mildly terrified of making beans from scratch…you make it sound so easy though! I think it might be time to try them again!)


44 Jodi April 7, 2014

You can salt your cukes before you put them in the salad, I’d imagine. If you seed & slice them, lay them in a colander, lightly salt them & let them sit for 15 minutes or so, they should release a lot of their liquid & become quite crunchy. Just rinse the salt off & pat them dry before you add to the salad.


45 Mandy August 10, 2013

Had just enough to make a half batch of this for my dinner…I ended up chopping up the greens by hand on a cutting board.

Looking forward to a full batch next week after next trip to the store.


46 char eats greens August 10, 2013

I just froze a bunch of chickpeas I cooked on Monday. I actually don’t think I cooked them long enough though, so I’ll have to take them out of the freezer and boil them some more. D’oh!! This salad sounds great and you’re right about the switches, cause I might try it with kale instead!!! I’ve been cooking too much lately; I need to get some cold, fresh salads back into the mix before summer disappears (that means, I better not blink!).


47 Kelly August 10, 2013

This looks and sounds delicious, yum!



48 Daniela @ FoodrecipesHQ August 11, 2013

Beautiful recipe! I love chickpeas and I look forward to trying them with spinach and this great dressing.


49 Angela August 11, 2013

I made this but with swiss chard instead of spinach – yum! Great recipe, Angela!


50 Rose August 11, 2013

in love with this! so refreshing! Awesome but simple combination of ingredients. Gave me just the kick I needed after s night shift today! Your recipes have changed my life, they’ve made it possible for me to eat raw almost every meal every day which is turn is making me feel unbelievable x


51 Angela (Oh She Glows) August 11, 2013

Aw thank you Rose, that means the world to me. :)


52 Dalia August 11, 2013

Angela, you knocked it out of the park again! Love this! Added a serrano chile to the dressing. Accidentally doubled the amount of greens so mixing with cool rice and some additional dressing.


53 Catherine August 11, 2013

I tried this tonight and it was great! I’m one of those weird cilantro-haters, so I used parsley instead. Oh, and I had run out of spinach so I ended up using baby kale and both of the subs worked out great. The dressing is really what makes it. When my family said they liked it, I said, “thanks this is Angela’s” – they know who you are! :)

Beautiful photography, too! I love how you arranged the red and yellow tomatoes and I tried to replicate that when serving. I served it over greens with quinoa. I love the simple recipes, which are so great on a summer day when you want to spent time outdoors AND have quality, delicious food, too. Thanks for helping to make that happen!


54 Ashley August 11, 2013

Just made this, amazing. So fresh tasting, perfect summer dish. Thanks, Angela!


55 HumanPerson42 August 12, 2013

The flavors in this recipe were way different than anything that I had ever experimented with regarding chickpeas. I didn’t put the cucumber in until the end, and I think it made all the difference. Overall, the recipe was very abnosome.


56 Ruth August 12, 2013

I just about made this with the cucumbers (I have a bazillion of them right now) to take to a potluck Sunday, but after seeing the thing about the salt + cukes…decided not to. It was ironic – I was actually in the middle of cooking up some chickpeas for something else when I first saw this post. I like to make my beans in a slow-cooker or rice-cooker, especially because I’m out of the house for 10 hours every day. I just set it and go – don’t even need to soak overnight if I don’t want to.

Iron has been on my mind a lot lately, and I found some of the info about iron here in contrast to what I’ve learned other places. I know that spinach contains a lot of iron, but also it has a lot of calcium and oxalates – and both of those “bind up” the iron and make it unavailable for the body to absorb…so they say. Any thoughts about this? I constantly have low iron and am hopeful to find some better way to get iron to STAY inside me beside supplements.


57 Abby @ The Frosted Vegan August 12, 2013

Love love love! I adore that this packs so many greens in, great way to sneak them past my guy : )


58 Katie August 12, 2013

Just FYI I love the cumin+cilantro+lime combo. That Cilantro Lime Chickpea salad blew my mind!


59 winnie August 12, 2013

At times I freeze both cooked garbanzos and also ones that only have been soaked overnight. The cooked beans are ready for hummus or salads, and the soaked ones go into soups and stews, so they continue cooking. Important note is to label whether they’re soaked or cooked! No way to tell until they’re thawed.

America’s Test Kitchen recommends “brining” the beans by soaking them with lots of salt overnight. They say this slightly flavors the beans (this is true) and also keeps them more intact with something to do with osmosis and salt water penetrating the soaking bean. I have never noticed a difference with the second reason for brining, however. Some cookbooks recommend cooking the beans in the soaking water, otherwise you might be pouring valuable enzymes down the drain. I have done this method, too, and noticed no effect in “digestibility,” though I’ve been vegan for so many years it’s hard to tell what “affects” my digestion!


60 Emily August 12, 2013

This looks & sounds delicious – thank you for the recipe! I’d like to swap the cilantro for basil. I looked through the comments to see if anyone else had this idea, but there are a lot of comments! :-) Do you have an idea of what I should swap for the cumin to go with basil? Or do you think cumin would be ok? I’m thinking they might compete too much. Thank you!! I love all your recipes. YUM.


61 Angela (Oh She Glows) August 13, 2013

What about oregano and thyme?


62 Christina August 12, 2013

The new ads on this site are extremely annoying! I was just on the other day and it was fine but now it’s irritating. I really love this site but if the ads continue to be a problem, I won’t be coming back too often :(


63 Angela (Oh She Glows) August 13, 2013

Hey Christina, Sorry to hear that! Which ads are you referring to? I can’t see all of the ads that run in different parts, so your help is greatly appreciated.


64 Christina August 13, 2013

It’s gone today, thank heaven! I’m on an iPad and it was one of those annoying ones that pop up on the bottom and only go away when your scrolling. Drives me nuts! haha. I can’t remember what the ad was for but when I first tried to come onto the site it took over the whole page and did that thing where you have to click “Go To My Site”. I think it was some sort of higher end women’s clothing website.


65 Angela (Oh She Glows) August 13, 2013

agh, that shouldn’t be happening at all! We thought we had all those types of ads blocked. grrr. Those are NOT the ads I want on my site. Thank you so much for letting me know. If it happens again, please let me know the company name + URL (or if you are feeling really motivated take a screen shot and email it to press[at]ohsheglows[dot]com It’s almost impossible to block specific ads unless we have a name and URL because we use about 4 different ad networks.
thanks so much for your help!


66 Christina August 14, 2013

Ugh, it’s showing up right now. It’s from Ulta beauty.


67 Angela (Oh She Glows) August 15, 2013

Thank you! We just blocked it :) let me know if anything else “pops” up, lol


68 Christina August 16, 2013

Thank you! Means a lot to me that you not only responded but solved the issue as well. I’ll be sure and let you know of any similar ads that become an issue. Best of luck with your cook book. Can’t wait to go out and get my own copy!


69 Christina August 12, 2013

On a happier note though, I just made your chilled double chocolate torte the other and I cannot stop eating it! Soooo good.


70 Deborah Santoro August 12, 2013

This looks lovely- I’m going to try it right away. I wouldn’t leave out the cucumbers thought, especially not with my CSA inundating me with them. You can coarsely chop the cucumbers, salt them, and let them sit in a colander for a while to encourage them to release some water before mixing them in the recipe.


71 Michelle August 12, 2013

Tha looks yummy! I love cilantro and cumin! I’m definitely making that one!

I also wanted to ask you, where did you buy those “ball” mason jars ? I live in Vancouver and I’ve been looking for those forever…

this one :

and also the bottle like that :

Thanks a lot!


72 Angela (Oh She Glows) August 13, 2013

Hey Michelle, I think the apple butter Ball jar is from an antique market and the milk jar is from Crate & Barrel. Hope this helps!


73 Amber Green August 12, 2013

Amazing!!!!!!! I just finished making this! Didn’t have spinach, used kale instead….. O.M.G! I’ve died and gone to foodie heaven. Thank YOU!


74 Kelbeldance August 13, 2013

This is one of my favorite recipes and I’ve turned so many people on to it and to your website. The pictures are stunning! I usually eat this on brown rice, but tonight since I had an heirloom tomato, I had it exactly as pictured. YUM!! Thank you!!


75 Jacqui August 13, 2013

Hi Angela – I’ve been “lurking” for a few months, mostly admiring your spectacular photography and food styling. I finally dived in and actually tried a few recipes and I’m so glad I did! I made the almond butter cups and this gorgeous summer salad (despite it being winter for me). The ABCs were a giant hit at work :) The chickpea salad was well worth making from scratch and the seasoning absolutely spot on. Thankyou – yours is now officially my fave food blog!


76 Angela (Oh She Glows) August 13, 2013

I’m so happy to hear this – thanks for letting me know!


77 Vera Zecevic – Cupcakes Garden August 13, 2013

This look so delicious. I bookmarked this recipe


78 Crista August 13, 2013

i love it! so easy…..


79 Chelsea August 14, 2013

I made this for a music in the park picnic last night. Everyone loved it! I served as in the picture along with Wasa crackers. Thanks!


80 Ariana August 15, 2013

If you want to add the cucumbers to the salad you could salt them the night before (while you soak the beans) and leave them to drain. Rinse before adding to the salad.


81 Stephanie L August 15, 2013

I like to use jicama instead of cucumber because you get that crunch but not the watery mess. This looks delicious!!


82 Lisa August 17, 2013

Just wanted to mention, I made this for my lunch this week and it was delish!! I paired it with some wheatberries and it made for a very satisfying meal! Thank you for all the inspiration!! :)


83 Glenda August 17, 2013

Looks amazing. Gathering up ingredients now to make it. The pic looks as if there is chopped cucubmer or zuchinni???? What am I seeing? Thank you.


84 Organic Nosh August 18, 2013

Love this. I love the use of the fresh chick peas. I know it is more effort, but I am always preaching the goodness of soaked beans as opposed to canned. I have some chickpea recipes that I will post as well this week. Looks delish!


85 Amanda August 19, 2013

Hi Angela,

I’ve decided to invest in a good quality food processor… Any recommendations?
Your recipes for nut butter have inspired me to make my own :)


86 Jill August 20, 2013

Looks like I see cucumbers in the pictures?


87 Angela (Oh She Glows) August 20, 2013

Hi Jill, Yes – see my note. I tried a version with cukes and it made it too watery. I wouldn’t suggest using them unless added on the side.


88 Denise August 21, 2013

Thanks for the recipe! You must try using a pressure cooker for you chickpeas/beans/lentils. It cooks in about 15-20 mins and they come out really soft. Can’t beat that!


89 Sarah August 23, 2013

So good! I made it with kale instead of spinach and I imagine the texture is different, but it’s still amazing.


90 Anna August 23, 2013

This was so delicious. As a new vegan, I am skeptical on how recipes will turn out. You are making this transition so easy and enjoyable! Thanks.


91 Jes August 29, 2013

Had to drop a note – made a version of this last night with what I had on hand (blender, white onion, only spinach, honey), and the lime + cumin + sweet even *without* following the recipe perfectly (which would probably be even tastier), was awesome. Really appreciated this easy, budget-friendly, and delicious *healthy* recipe!


92 Kelli August 30, 2013

Made this last week, making it again this wknd. Loved it. I added chopped asaparagus and red peppers


93 Crystal Clarke August 30, 2013

This looks amazing! And simple. I love it! Can’t wait to try it. HOWEVER, I don’t like cilantro. Do you think fresh basil would be an “okay” alternative? I’m not sure how the basil and cumin would work together. I love all the green!


94 Jen September 3, 2013

Really yummy!! Be sure to salt and drain tomatoes first before topping with this sald- it waters down easily. Add extra lime j and salt.


95 Lyn September 13, 2013

The ingredients in this dish are so healthy that it’s definitely something I would try just for that reason. And of course it looks great. I loved the way that it was plated because it just makes you really want to try it. Plus the step-by-step pictures make it easy to know you’re following along properly. Can’t wait to try this.


96 Emily September 17, 2013

We made this for dinner tonight and it was fantastic! Thanks!


97 Tara September 19, 2013

This was absolutely delicious! The combined flavors are incredible! Thank you so much!


98 Analisa Freitas October 10, 2013

Hi Angela,
I love your blog so much. Lately, I am having a hard time coaxing myself to cook anything else BUT meals that come directly from your site! So thank you for all of your work! I had to comment on this recipe because even though I clearly love all of your recipes, there are a few that cause me to eat and eat and eat … this was one where after I finished making and tasting it, I realized that I did not want to stop “tasting” :) SO delicious. (Your scalloped tomatoes is another one…) I did add more garlic because I am getting over an intense cold, and because I’m a garlic lover and usually double the garlic in any recipe. Great, great dish! I know it is going to go into my favorites list. Thank you again!


99 Moira December 6, 2013

Love your website! Wonderful recipes and ideas. I am new completely vegan and feel I have a place to always find a delicious recipe. This chickpea salad is a winner. My carnivore husband ate and ate. I didn’t even process the spinach and cilantro but chopped fine and it worked beautifully. I added cukes to individual plates and adds a nice crunch along with the onion. Thanks Again.


100 Ann madariaga February 21, 2014

This looks amazing! What are the green chunks? Is it cucumber.


101 Ann madariaga February 21, 2014

This looks amazing! What are the green chunks? Is it cucumber.


102 Sailor Moon March 3, 2014

Thank you for posting this recipe and thinking of it! n___n I’ve been scouring the internet for a mostly-raw and low-fat recipe including chickpeas and fresh veggies because the only cooked bean my body likes is chickpeas and hummus gets boring after awhile! :)
Please post more low fat raw recipes like this!


103 Heidi Baird April 4, 2014

I found this website about 2 months ago, I just want to say that every recipe I have tried I have LOVED! I feel great knowing everything is healthy and I know what I am putting into my body. I have even given my kids and husband (who loves meat) these dishes and they gobble them up. Thanks for all your hard work and wonderful recipes!


104 Hannah July 4, 2014

Have you got a pressure cooker? It cooks pulses very quickly.Good investment if you eat a lot of lentils, beans etc. They are really easy to use


105 Karyn July 5, 2014

I make this often, since my 4 and 6 year olds LOVE it. Last night I made it with spiralized raw zucchini “noodles” and it was fantastic, as usual! A hit with even my omni-parents. (I did peel the zucchini since my daughter won’t eat it if she knows it’s a veg.)


106 Rebecca January 18, 2015

Hi! This was really delicious! I just made it today. It was the first time I’ve ever soaked chickpeas, and it was a success all things considered. I will definitely make it again. Even my housemate (who’s been unwell and not been able to eat much recently) really enjoyed it. Thanks for such a gorgeous recipe!


107 Melissa July 4, 2015

Third recipe of yours I’ve made – and you’re 3 for 3!! Made this tonight – came out tasting amaaazing. Love your recipes!


108 Kathi July 16, 2015

I want to make this salad today but couldnt find baby-spinach or kale and I wondered if you would recommend using arugula? Its available everywhere at the moment and I love eating it but I’m not sure if it will taste good with this salad.

Thanks <3


109 Carole February 13, 2016

Is there an substitute I could use instead of lime or any other citrus?


110 Angela Liddon March 17, 2016

Hi Carole, I’m not sure what I’d recommend here. You could experiment with a light-tasting vinegar (such as white wine vinegar)? Please let me know how it turns out if you give it a try! Good luck :)


111 Anya February 26, 2016

I just made this today using frozen green chickpeas and it was fabulous! Thanks for a great recipe!


112 Angela Liddon February 26, 2016

Hi Anya, glad you enjoyed the recipe! Thanks for so much taking the time to let me know. :)


113 Robin Hinnant May 4, 2016

Thank you for deciding to share this one! It looks like the most absolutely perfect lunch!


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