Curried Chickpea Salad
User Reviews
5
Curried Chickpea Salad
Description
The Curried Chickpea Salad relies on a mayonnaise-based dressing enhanced with curry powder, turmeric, salt, and fresh lemon juice. This dressing is prepared separately to allow the spices to bloom before being mixed with both crushed and whole chickpeas. The salad includes crunchy red onion, cucumber, celery, fresh herbs, chopped apple, golden raisins, and dried cranberries. The combination of creamy dressing, soft and whole chickpeas, and crisp vegetables creates a complex texture and bright flavor profile.
The recipe encourages a gentle toss to coat the ingredients evenly without breaking the chickpeas too much, preserving texture. The salad is chilled before serving, making it refreshing and suited for lunch, picnic, or as a side. The use of fresh lemon juice adds brightness, and the dried fruits provide subtle sweetness against the curry's earthiness.
Notes advise the salad is easily customizable by adding or omitting ingredients to taste. The separate preparation of the curried mayonnaise allows the spices to develop flavor before combining with chickpeas and salad components. The salad should be refrigerated and consumed within a week, maintaining freshness and texture.
Ingredients
curried mayonnaise dressing
- 1/3 cup mayonnaise vegan or regular
- 1 tsp curry powder
- 1/2 tsp Turmeric
- salt pinch
- lemon juice squeeze
chickpea salad
- 15 ounce chickpeas canned, drained and well rinsed
- 2 Tbsp red onion finely minced
- 2 Tbsp cucumber finely chopped
- 2 Tbsp celery finely chopped; inner ribs and leaves preferred
- 2 Tbsp cilantro or parsley; finely chopped
- 2 Tbsp apple finely chopped
- 2 Tbsp golden raisins chop if very large
- 1 Tbsp dried cranberries
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
Instructions
- Stir together the mayonnaise with the curry powder and turmeric, to combine thoroughly. Add a bit of salt and a squeeze of lemon juice, to taste. Set aside to let the flavors develop.
- Put about 3/4 of the drained and rinsed chickpeas into a small food processor and pulse just until broken up. Don't process too long, you want to retain lots of texture. Alternatively you can mash them with the back of a fork.
- Put the crushed chickpeas in a salad bowl, along with the reserved whole chickpeas.
- Add the rest of the salad ingredients and toss gently. Add a good dollop of the dressing (you may not need it all) and toss again to thoroughly coat everything. Taste and add salt and pepper if you like. You may want an additional squeeze of lemon.
- Refrigerate the salad until ready to serve. Plan to use within a week.
Notes
- This salad can be customized by adding or omitting ingredients according to your preferences.
- Prepare the curried mayonnaise dressing separately to allow the spices to fully develop before mixing with salad ingredients.
- Store the salad refrigerated and use within one week for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 119mg | 5% |
| Potassium | 410mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
