This savoury salad is a perfect lunch all on its own or as an accompaniment for a show-stopping dinner. Cilantro, a complex, pungent herb with citrus undertones, is the star of this dish, no longer just a garnish. Serve this salad at room temperature or cold—and prepare to discover the versatility of cilantro.
A love/hate relationship
Fun fact: a love or hatred of cilantro might not be personal preference, but rather genetics. For those who dislike it, cilantro has been described as having a slightly soapy taste, rendering it unpalatable.
Chickpea Cilantro Salad
Ingredients
- 3 1/4 cups (800 mL) chickpeas, drained and rinsed
- 1 cup (250 mL) diced yellow bell pepper
- 1 cup (250 mL) diced green onions
- 2 cups (500 mL) chopped cilantro
- 2 garlic cloves, peeled
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1/4 cup (60 mL) fresh lime juice
- 1 tsp (5 mL) salt
- Black pepper, to taste
Nutrition
Per serving:
- calories490
- protein23 g
- total fat14 g
- sat. fat2 g
- carbohydrates73 g
- sugars13 g
- fibre21 g
- sodium421 mg
Directions
01
In large mixing bowl, combine chickpeas, bell pepper, and green onions.
02
In food processor, add cilantro, garlic, olive oil, lime juice, salt, and pepper; pulse until smooth.
03
Pour dressing over chickpea mixture and stir to coat. Let sit for 20 minutes before serving.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
