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
Yield
6
Soak time
720
Prep time
Cook time
Total time
Adapted from Cilantro Lime Chickpea Salad which was originally adapted from Heather’s Dish.
Ingredients
For the chickpea medley
- 2 cups dried/uncooked chickpeas (makes 5 1/2-6 cups cooked)
- 1 (5-ounce) package baby spinach
- 1 1/2 cups cilantro, large stems removed (or parsley)
- 3/4 cup red onion, chopped finely
For the dressing
- 1/4 cup fresh lime juice2 tablespoons extra virgin olive oil2 garlic cloves, minced1 tsp ground cumin1 tsp maple syrup (or other liquid sweetener), or more to taste3/4 tsp fine sea salt + ground pepper, or to taste
Directions
- 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!
- Rinse and drain the spinach and cilantro (or parsley). Spin until dry in a salad spinner.
- 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.
- In a small jar, whisk together the lime juice, olive oil, minced garlic, cumin, maple syrup, and salt.
- 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.
On a happier note though, I just made your chilled double chocolate torte the other and I cannot stop eating it! Soooo good.
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.
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 : http://ohsheglows.com/2012/09/26/slow-cooker-naked-apple-butter/
and also the bottle like that : http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/
Thanks a lot!
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!
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!
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!!
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!
I’m so happy to hear this – thanks for letting me know!
This look so delicious. I bookmarked this recipe
i love it! so easy…..
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!
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.
I like to use jicama instead of cucumber because you get that crunch but not the watery mess. This looks delicious!!
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!! :)
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.
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!
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 :)
Looks like I see cucumbers in the pictures?
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.
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!
So good! I made it with kale instead of spinach and I imagine the texture is different, but it’s still amazing.
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.
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!
Made this last week, making it again this wknd. Loved it. I added chopped asaparagus and red peppers
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!
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.
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.
We made this for dinner tonight and it was fantastic! Thanks!
This was absolutely delicious! The combined flavors are incredible! Thank you so much!
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!
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.
This looks amazing! What are the green chunks? Is it cucumber.
This looks amazing! What are the green chunks? Is it cucumber.
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!
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!
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
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.)
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!
Third recipe of yours I’ve made – and you’re 3 for 3!! Made this tonight – came out tasting amaaazing. Love your recipes!
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
Is there an substitute I could use instead of lime or any other citrus?
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 :)
I just made this today using frozen green chickpeas and it was fabulous! Thanks for a great recipe!
Hi Anya, glad you enjoyed the recipe! Thanks for so much taking the time to let me know. :)
Thank you for deciding to share this one! It looks like the most absolutely perfect lunch!
LOVE this dish!