For the salad
4 cups - fresh baby spinach (loosely packed)
2 cans - chickpeas, drained and rinsed
1/2 - medium red onion, chopped small
For the dressing
4 - limes, juiced (about 4oz of lime juice)
1 - loosely packed cup of cilantro, stems removed
3 Tbsp - sugar
2 Tbsp - dijon mustard
3 or 4 - cloves garlic, finely minced or grated on a microplane
1/2 Tbsp - chili powder
1/2 cup - olive oil
- Add the spinach to a food processor and pulse 3-5 times. (You can also chop the spinach very, very finely). Remove spinach from the food processor and add to a large bowl along with the chickpeas and onion. Toss together to combine and set aside.
- To the food processor add the lime juice, cilantro, sugar, mustard, garlic, and chili powder. Process this for a few seconds. Add the olive oil in a stream and process until it comes together, about 30-45 seconds. Add salt and pepper to taste.
- Pour either all or half the dressing over the chickpea mixture and stir to combine (I poured roughly half and stored the rest in the fridge).
- Let the salad sit for about 20 minutes at room temperature or overnight in the fridge to allow the flavors to meld.