Marinated Chickpea Salad

I realize we’re in the midst of cold weather here in the US, but that doesn’t mean all you crave is soup. Sometimes you want a light and bright lunch whatever the weather, then eat the cozy food once you get home. Well, this chickpea salad will fill a comforting void to hold you over until you can get home and curl up under a blanket and two dogs with a hot bowl of soup. I thoroughly enjoyed this with the chickpea chili flatbread, but I bet a basic or even garlic naan would be just as appetizing!

Ingredients:

1/4 C EV olive oil
juice of 1 small lime (~2-3 TBSP)
1 garlic cloves, minced
1/4 tsp ground cumin
salt and freshly ground pepper
1 19-oz can chickpeas, drained and rinsed (or 1.5-2 C fresh cooked chickpeas)
1.5-2 C cucumbers, thinly sliced crosswise
1.5-2 C quartered or halved cherry tomatoes
1/2 medium red onion, thinly sliced
1/4 C finely chopped cilantro
1 C baby spinach, roughly chopped

Directions:

1. In a large bowl, combine the olive oil, lime juice, garlic, and cumin. Season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally.

2. Just before serving, stir in the onion and tomatoes and cilantro. Season with salt and pepper to taste. Add spinach and cucumbers just before serving.

Note: The chickpeas can be refrigerated overnight in the dressing; add the veg just before serving.

Happy Chopping!