Spinach, Jicama & Chickpea Winter Salad w/ Lime Dressing

  • Author: Camilla
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x


Make-ahead, mid-winter salad with crunchy vegetables, protein (chickpeas), and a bright, tropical dressing.



  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon maple syrup or agave nextar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1 red pell pepper, seeded, cut into bite-size strips
  • 1 cup matchstick-size strips peeled jicama
  • 1 cup matchstick/large shred carrots (I bought ready-to-use)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 6 ounce package baby spinach (about 6 cups)


  1. In a large bowl, whisk together oil, lime juice, lime zest, maple syrup, mustard, ginger and salt.
  2. Add remaining ingredients to bowl EXCEPT the spinach, tossing to coat. Cover and refrigerate for at least 1 hour or for up to 3 days.
  3. When ready to serve, add spinach, tossing to coat. Eat!

  • Category: Salad
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