Spinach Chickpea Salad

The zingy taste of cilantro, lime juice, and red onion freshly complement the nutty flavor of the chickpeas, cumin and spinach. This is a great meatless option that provides a significant 7 grams of protein (per serving) to incorporate as a side salad or over whole grains.

Serves 2
1/2 can (15oz) low sodium chickpeas/garbanzo beans
1 cup spinach
1/4 cup cilantro
1/8 cup red onion
1/2 tbsp. lime juice
1/4 tsp. cumin
1/2 tsp. olive oil
Dash of garlic powder and pepper

Roast drained and rinsed chickpeas in oven at 400F for 10 minutes (stirred halfway through for even roasting). Process spinach in food processor until well chopped. Mix chickpeas, spinach, and onion into a bowl. Combine the rest of the ingredients in a separate bowl and pour over chickpea mixture.
Chill in fridge for about 10 minutes to let flavors meld.

Total Calories: 125 per serving