This savory 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.
- 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.
Per serving: 490 calories; 23 g protein; 14 g total fat (2 g sat. fat); 73 g carbohydrates (13 g sugars, 21 g fiber); 421 mg sodium