Cilantro & Lime Chickpea Salad


I have nothing against the classic bean salad with a simple vinaigrette, but it can get old. I like having a bean salad in my fridge because they store well in the fridge and can serve as a snack, a side or the center of a quick dinner. The classic one can get tiring so I’m always looking for new ways to change it up.


In order to make better eating decisions when I go away for the weekend, I like to go prepared with different foods that keep well and can serve as a snack or quick meal. This helps me make sure that I will grab a healthy option instead of a reaching for a typical unhealthy snack.   This Cilantro & Lime Chickpea salad was created because I wanted a bean salad that tasted refreshing for a weekend at the beach.

What I ended up creating was a dressing that goes great with chickpeas, but also works well with a green salad with crispy romaine, tomatoes, radishes and corn. The best way to make this dressing is in a food processor, but you can also use a blender.



  • 1oz Cilantro (about 1 cup packed)
  • 1 Tbsp Tahini
  • 1Tbsp Chopped Onions
  • 1 Tsp Mustard
  • Juice of 2 Limes
  • Salt to taste
  • 2 x 15 oz cans chickpeas


  1. Add the cilantro, tahini, onions, mustard and limes to a food processor and blend well.
  2. Rinse the chickpeas
  3. Add the sauce to the chickpeas and mix
  4. Store in an airtight container in the refrigerator.

This keeps in the refrigerator for 3 to 5 days.


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