Vegan - Salad - Eat Your Greens Chickpea Medley

By BlueSchmoo

Ingredients

• 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 clove, minced
• 1 tsp ground cumin
• 1 tsp maple syrup (or other liquid sweetener)
• 3/4 tsp kosher salt + ground pepper

Details

Adapted from ohsheglows.com

Preparation

Step 1

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!

or see: http://www.keyingredient.com/recipes/563408780/sm-crockpot-beans-cooked/

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.