Curried Chickpea Salad
Made with the protein-packed chickpea, this wonderful salad is not only tasty but healthy, with plenty of fiber and healthy fats. Make it into a sandwich on toasted whole grain bread, snuggle it in a wrap with fixins or on pile it on top of a green salad for a complete meal!
Servings 4
Ingredients
- 1 cup chickpeas, canned, rinsed and drained
- 1/4 cup red onion, in pieces
- 2-3 tbsp almonds, slivered
- 1/4 cup raisins
- lime, half, juiced
- 1/4 cup plain vegan yogurt, unsweetened
- 1 tsp curry powder
- 1/8 tsp cumin, ground
- salt & pepper to taste (about 1/4 tsp each to start)
Instructions
- Rinse and drain chickpeas. Add to a food processor.
- Add red onion pieces and pulse a few times to break up chickpeas and chop onion.
- To food processor, add slivered almonds, raisins, lime juice, yogurt, curry powder, cumin and salt and pepper. Pulse until combined.
- Serve on sandwiches, with crackers or on top of a salad. Toppings and mix-ins include cucumber, avocado, spinach, siracha or salad dressing. Enjoy!
One serving, or one cup, of canned chickpeas has:
I love both garbanzo beans and curry. I would never have thought to combine them until coming across this gem of a recipe. Really easy to make, versatile with what you can do with it, and very tasty. I like my food spicy, so I use a hot curry powder. I have probably made this recipe a dozen times. Sometimes I change things up a little bit, sometimes I don’t. But it is definitely a recipe worth making again and again.
So glad you like the recipe, thanks!