Cilantro Lemon Chickpea Salad

It’s that time of year again.

You know how I know? It’s right around the time of Valentine’s Day and my best friend’s birthday when for whatever reason, my body decides to eat everything sweet in sight. Mostly chocolate, obviously. Especially Nutella.

Lent: 6 days.

One week from today, people. You better be stocking up on your goods. Whether you’re giving up soda, sweets, meat, or trying to get away with giving up homework, it’s sneaking up on us.

I even have my “last sweets” dessert picked out for the night of Fat Tuesday. That’s a pretty terrible name, don’t you think? It makes you feel… well, fat. But that’s okay. I am giving up sweets. Forty days of no sweets. However, I am making an exception for pancakes – aren’t Sundays exception days, anyway? – and the Viactiv Chocolate Mint Calcium chews that I feel like I need since I don’t drink milk. You’re welcome, Mom.

I will try to pick healthier pancake options like quinoa cakes and wheat germ pancakes and banana applesauce pancakes. So, if something isn’t technically a dessert, like applesauce, can you make it a dessert without breaking Lent? Like, if I buy plain applesauce and put cinnamon on it, is that cheating or just inventive?


Cilantro Lemon Chickpea Salad
Slightly adapted from Oh She Glows

1 can chickpeas, drained and rinsed
Handful of spinach, finely chopped
1/2 red onion, finely chopped
2 tbsp lemon juice
1/2 cup fresh cilantro, finely chopped
2 tsp Dijon mustard
1 clove garlic
1 tsp olive oil
1 tsp cumin
Salt and pepper

1. Combine spinach, chickpeas, onion and cilantro.
2. Add lemon juice, mustard, garlic, olive oil, cumin, salt and pepper in a separate bowl. Whisk together and pour over chickpeas.
3. Allow flavors to combine for at least 30 minutes.

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