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Chickpea Cilantro Salad

Serves 6


    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


      • 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


      Per serving:

      • calories490
      • protein23 g
      • total fat14 g
        • sat. fat2 g
      • carbohydrates73 g
        • sugars13 g
        • fibre21 g
      • sodium421 mg



      In large mixing bowl, combine chickpeas, bell pepper, and green onions.


      In food processor, add cilantro, garlic, olive oil, lime juice, salt, and pepper; pulse until smooth.


      Pour dressing over chickpea mixture and stir to coat. Let sit for 20 minutes before serving.



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