A jar of cilantro-lime chickpeas.

ingredients for cilantro-lime dressing on a board.

ingredients in for cilantro-lime dressing in a food processor

cilantro-lime dressing all puréed in a food processor.

I need to be better at remembering this: every March, when I fall into a cooking rut and find myself eating the same thing — beans! — over and over again, the best way to find a little inspiration is to get out. Anywhere: restaurants, a friend’s house, or even, well, the grocery store.

I have mentioned the Honest Weight Food Co-op before — it’s where I stock up on all of my muesli ingredients — and while I typically give their bulk food section the most attention, I’ve recently discovered their prepared-food aisle, a battery of salads and slaws, grains and legumes, vegetables and fruits, tofu and curries, an array of textures and colors, each clamshell as enticing as the next.

After a week of eating beans morning, noon, and night, I made the trek to HW only to return with, well, more beans! Or sort of: a simple chickpea-and-onion salad tossed in a cilantro-lime dressing.

In this in-between season of foods, when the comforts of winter have lost some of their appeal yet spring fare still feels months away, this salad couldn’t have tasted more refreshing. And because the salad barely made it through my front door, and I immediately wanted more, I made a batch of the dressing to ensure I could eat cilantro-lime chickpeas morning, noon and night.

A large bowl filled with the chickpea salad ingredients and cilantro-lime dressing.

A bowl of chickpeas with cilantro-lime dressing.

To-go containers packed with cilantro-lime dressing.

Baby eating cilantro-lime chickpeas.

Baby eating cilantro-lime chickpeas.

Baby eating cilantro-lime chickpeas.

[tasty-recipe id=”51910″]