It's official. Kids are back to school, adults are back to work; summer vacation is over. It's time for the dreaded task of packing lunches for the whole family. To ease the pain I'd like to share one of my favourite recipes: Chickpea Spinach Salad with Cilantro Lime Vinaigrette. This recipe lets you hold on to the happy days of summer - with its bright colours and fresh, aromatic scent - but provides a tasty, healthy option for any meal or snack.
Quick and dirty nutrition facts:
Tips and time-savers:
Recipe: Chickpea Spinach Salad with Cilantro Lime Vinaigrette
*This recipe has been adapted from the lovely folks over at The Whinery 2.0.
Spinach, raw - 5 cups
Chickpeas (also called Garbanzo beans), cooked - 4 cups (about two 15 ounce cans) *Rinse canned chickpeas before using
Red onion chopped, 1/2 onion
Red Pepper Flakes - 1 teaspoon
Lime Juice - 3 limes (about 100 mL)
Fresh Cilantro - 1 cup, loosely packed
Pure Maple Syrup (or honey) - 1.5 Tbsp (22 mL)
Balsamic Vinegar - 2 Tbsp (30 mL)
Dijon Mustard - 1 teaspoon (5 mL)
Garlic, minced - 2 cloves
Red Pepper Flakes - 1 Tbsp
Olive Oil - 1/4 cup (60 mL)
1. Pulse the spinach in a food processor until it is finely chopped (about 4 or 5 pulses). If you don't have a food processor just chop the spinach into very small pieces with a knife.
2. In a large bowl, combine the chopped spinach, chickpeas, chopped red onion, and 1 tsp of red pepper flakes.
3. In a food processor or blender combine the remaining ingredients except the olive oil. If you don't have a food processor or blender you can whisk ingredients together in a bowl.
4. Turn on the food processor and slowly add the oil.
5. Pour about 3/4 of the dressing on the chickpea salad and mix to combine. Store in the refrigerator.
6. The remaining dressing can be added before serving or saved for another salad (store in refrigerator).
Wishing you a happy first week of September,
Ps. If you are looking for more lunch ideas, join me at my FREE event "From Barbecues to Bagged Lunches". Learn more here.