Curried Chickpea Salad
User Reviews
4.7
Curried Chickpea Salad
Description
Curried Chickpea Salad uses two cans of chickpeas, rinsed and mostly peeled to improve creaminess. The chickpeas are mashed and mixed with diced celery, green onion, red onion, and cilantro, providing crunch and herbal notes. Optional cashews and raisins can be added to introduce nutty texture and a touch of sweetness.
The dressing is a yogurt blend seasoned with lemon juice, yellow curry powder, turmeric, garlic powder, pure maple syrup, salt, and pepper. This mixture offers a balance of tang, spice, and subtle sweetness, binding the salad components into a harmonious flavor profile. The curry powder and turmeric give the salad a warm, earthy note.
This salad serves well as a sandwich filling or on its own as a protein-rich vegetarian option. Adjusting the seasoning to taste allows customization of heat and sweetness levels. The salad is flexible and can incorporate fresh ingredients as desired.
Ingredients
- 30 oz chickpeas drained and rinsed, 2 cans
- 1 cup celery diced
- 2 green onion sliced
- 1/4 cup red onion diced
- 3 tablespoons cilantro can use parsley, chopped
- 1/3 cup cashews optional, chopped
- 3 tablespoons raisins optional (can also do diced apple for sweetness
- 2/3 cup yogurt plain, Greek
- 2 tablespoons lemon juice
- 1 teaspoon pure maple syrup
- 2 teaspoons yellow curry powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garlic powder
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don't have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.
- Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, green onion, red onion, cilantro, cashews, and raisins.
- In a small bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, turmeric powder, garlic powder, salt, and pepper.
- Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary. This is a flexible recipe, so adjust to your liking.
- Serve in between two slices of bread to make a sandwich, in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or on top of a rice cake, or add to a bed of greens to make a salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 54mg | 2% |
| Potassium | 960mg | 20% |
| Fiber | 18g | 72% |
| Sugar | 12g | 24% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 173mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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