Cilantro-Lime Chickpea Salad

Are you wondering what you can do with that Cumin essential oil you got free with your 200PV order this month? Make this amazing Cilantro-Lime Chickpea Salad with it, DUH! =)

Ingredients:

One 15-oz can chickpeas (2 cups cooked), drained and rinse

2 cups spinach

1/4 cup sweet onion, chopped finely

Juice from 1.5 limes plus 3 drops Lime essential oil

3/4 cup fresh Cilantro plus 2 drops Cilantro essential oil

1/2 tsp stevia (or to taste)

2 tsp Dijon mustard

1 garlic clove

1 tsp extra virgin olive oil

1/2 tsp ground cumin (can sub for a teensy bit of cumin essential oil, use less than a drop with a toothpick as it’s super concentrated – you can always add more if you’d like!)

1/2 tsp Himalayan salt/freshly ground pepper

Directions:

1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

2. In the food processor (no need to rinse the bowl), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and olive oil and essential oils. Process until smooth, scraping down the sides of the bowl as needed.

3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavors develop. Serve over a bed of grains, quinoa or brown rice are great of this dish.

Thanks to Hayley Hobson for the recipe!