This curried chickpea salad is loaded with crunchy veggies and seasoned with traditional yellow curry. It makes for a filling lunch served over greens! Perfect for meal prep.
4Medjool datespitted and chopped (or 1/2 cup raisins)
2Tablespoonsfinely chopped red onion
1/3cupfresh cilantrochopped
chopped cashewsoptional
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.
Video
Notes
Chickpeas – Like I mentioned, I used canned chickpeas because they’re super easy to use! If you don’t like chickpeas you can substitute for another white bean like cannellini beans or Northern beans. If you use canned chickpeas there’s no cooking involved in this salad — just a bit of chopping.Dates – If you’re not a raisin fan of dates you could swap in raisins, dried cherries, prunes or another dried fruit.Red onion – Don't love red onion? No worries, substitute yellow onion in it's place.Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!