Curried Chickpea Salad
User Reviews
4.7
Curried Chickpea Salad
Description
Curried Chickpea Salad combines canned chickpeas with a dressing of olive oil, lime juice, apple cider vinegar, curry powder, turmeric, garam masala, and maple syrup. The inclusion of diced red bell pepper, celery, dates or raisins, red onion, and fresh cilantro adds both sweetness and crunch. The salad is served on leafy greens and optionally garnished with cashews for additional texture. The curry-spiced dressing provides warmth and depth while the fresh vegetables and herbs balance the flavors, making this a distinctive and vibrant salad option.
The texture varies from tender chickpeas to crisp vegetables and chewy dried fruit, giving each bite a complex feel. This salad does not require cooking beyond mixing and is ideal for preparing ahead. It can be a suitable side or light meal, especially when served on a bed of greens.
For variations, substitute other white beans for chickpeas or different dried fruits for dates. You may also add avocado for creaminess. The dressing’s balance of acidity and sweetness complements the spices, creating a harmonious flavor profile that is both refreshing and satisfying.
Ingredients
- 2 Tablespoons extra-virgin olive oil
- lime juice juice from 1/2 lime
- 2 teaspoons apple cider vinegar
- 2 teaspoons curry powder
- 2 teaspoons pure maple syrup
- 1/2 teaspoon salt sea salt
- 1/2 teaspoon Turmeric
- 1/4 teaspoon garam masala
- 2 chickpeas 15 oz cans, rinsed and drained
- 1 cup red bell pepper chopped
- 2 celery hearts chopped
- 4 Medjool dates pitted and chopped (or 1/2 cup raisins)
- 2 Tablespoons onion red, finely chopped
- 1/3 cup cilantro chopped, fresh
- cashews optional, chopped
- spinach or spring mix, for serving
Instructions
- Make dressing: Combine all the dressing ingredients (oil, lime juice, apple cider vinegar, curry powder, maple syrup, salt, turmeric and garam masala) in a large bowl.
- Mix remaining ingredients: Add chickpeas, celery, red pepper, dates, red onion and cilantro to the bowl and stir to combine.
- Serve: Serve chickpea salad on a bed of spinach or spring mix and top with cashews, if using.
Notes
- Canned chickpeas work well and require no cooking; rinse and drain before using.
- Swap chickpeas for other white beans like cannellini or Northern beans if preferred.
- Replace dates with raisins, dried cherries, or prunes based on taste preferences.
- If you prefer milder onion flavor, use yellow onion instead of red onion.
- Adding chopped avocado can provide creaminess and enhance nutritional content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 352kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Fiber | 16g | 64% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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