This curried chickpea salad is loaded with crunchy veggies and seasoned with yellow curry. It makes for a filling lunch served over greens and it’s great to meal prep!
I’m sure most of you have caught on to the fact that I LOVE anything curry flavored. Traditional Indian and Thai curries, of course. But I’m also obsessed with curried flavored things like this Cracklin’ Cauliflower. Needless to say I’m a curry addict and I’ll add curry powder to just about anything.
I’m obsessed with it and so is Isaac. We’ve literally made it 4 times in the last few weeks.
So let’s dive into the recipe!
Ingredients Needed for Curried Chickpea Salad
dressing: olive oil, lime, apple cider vinegar, maple syrup
spices: curry powder, turmeric, garam masala, sea salt
The thing to know about curry powder is that you don’t have to add much. A little goes a long way because it’s so flavorful. Start small and add up to your taste preference!
Canned Beans For Speedy Prep
This salad is a winner because it’s amazingly easy to toss together. If you use canned beans there’s no cooking involved — just a bit of chopping.
The chickpeas are filling and loaded with fiber, the veggies add a nice little crunch, you get a hint of sweetness in each bite from the dates and everything is covered in a curry dressing. What more could you ask for? Oh, cilantro? No worries! It’s got that too!
How to Serve Curried Chickpea Salad
I love meal prepping protein salads because there are so many different ways you can eat them. I love this curried chickpea salad over greens, in a wrap, as a chickpea salad sandwich and eaten right out of the container with tortilla chips. Make it a meal or just an afternoon snack… I’ve been known to do both!