Description
This curry chickpea salad is packed with flavor from the crunchy vegetables and seasoned with warm spices. It’s healthy, quick, and easy to make when you don’t feel like cooking. Enjoy it on a bed of lettuce, with crackers, or in a wrap for a healthy vegetarian lunch.
Ingredients
Units
Scale
- 1 15-oz canned chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1/4 cup mayonnaise (or plain Greek yogurt)
- 1/2 teaspoon maple syrup (optional)
- 1 teaspoon curry powder
- 1/4 teaspoon garlic powder
- A pinch of cayenne pepper (optional)
- A pinch of turmeric powder (optional)
- 1/2 tablespoon fresh lemon juice
- 1 celery rib, finely diced
- 1/2 medium red bell pepper, finely diced
- 2 tablespoons red onion, finely diced
- 1/2 small apple, finely chopped
- 1/4 cup raisins (or dried cranberries)
- 1/4 cup sliced almonds
- 2 tablespoons fresh chopped cilantro
- Fine sea salt and black pepper, to taste
Instructions
- Add the drained and rinsed chickpeas to a bowl: Use a potato masher, fork, or pastry cutter to gently mash the chickpeas. I mash about ¾ of the chickpeas and leave the rest whole for texture.
- Add the rest of the ingredients: Add the mayonnaise, maple syrup (if using), curry powder, garlic powder, cayenne pepper (if using), turmeric powder (if using), lemon juice, celery, bell pepper, red onion, apple, raisins, sliced almonds, and cilantro to the chickpea mixture and stir until well combined. Add salt and freshly ground black pepper to taste.
- Serve and enjoy: Serve with crackers, on toasted bread, on a bed of lettuce, or stuffed inside a pita pocket. Leftovers keep for up to 3 days in the fridge in an airtight container.
Notes
- Make it vegan by using vegan mayo.
- Sweetener: You can use maple syrup, honey or agave nectar to add a touch of sweetness to this salad. I think it’s sweet enough with the apple and raisins.
- Curry powder: I use Simply Organic Curry Powder, which has a very mild taste. Use your favorite curry powder.
- Cayenne pepper: I like to add just a pinch to give this salad a nice spicy kick. You can use red pepper flakes or leave it out if you are sensitive to heat.
- Turmeric Powder: Just a pinch gives the salad a beautiful yellow color.
- Sliced Almonds: You can use chopped cashews if you prefer.
- Cilantro: Use chopped parsley if you don’t like cilantro.
- Salt to taste: The amount of salt you add will depend on your taste preferences and if your canned chickpeas contain salt or not.
- Nutrition information is a rough estimate based on 2 servings with no optional ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopped
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 341
- Sugar: 10.95g
- Sodium: 243mg
- Fat: 15.11g
- Saturated Fat: 1.9g
- Unsaturated Fat: 9.4g
- Trans Fat: 0mg
- Carbohydrates: 42.09g
- Fiber: 11.2g
- Protein: 11.71g
- Cholesterol: 10mg