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
- Add the cilantro, tahini, onions, mustard and limes to a food processor and blend well.
- Rinse the chickpeas
- Add the sauce to the chickpeas and mix
- Store in an airtight container in the refrigerator.
This keeps in the refrigerator for 3 to 5 days.