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