Cilantro-Lime Chickpea Salad

I don't know about you, but I love a simple fresh snack that burst with color and flavor. As a board certified health coach and vegan, I look for simple recipes that are loaded with nutrients. This is one of my personal favorites. You can make it and store for up to a week and keep it for whenever you need a healthy snack.                           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 doTERRA Lime essential oil 3/4 cup fresh Cilantro plus 2 drops doTERRA 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 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. Note: The dressing has quite a bite to it, thanks to the lime and oil that I cut down, so please feel free to adjust the dressing to your taste buds preference! You may want more oil, less lime, etc.