Curried Chickpea Salad
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.
- 2 Tablespoons extra-virgin olive oil
- juice from 1/2 a lime
- 2 teaspoons apple cider vinegar
- 2 teaspoons curry powder
- 2 teaspoons pure maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon garam masala
- 2 15 oz cans chickpeas, rinsed and drained
- 1 cup chopped red bell pepper
- 2 celery hearts chopped
- 4 Medjool dates pitted and chopped (or 1/2 cup raisins)
- 2 Tablespoons finely chopped red onion
- 1/3 cup fresh cilantro chopped
- chopped cashews optional
- spinach or spring mix for serving
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.
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!
Serving: 1/4 of recipe | Calories: 352kcal | Carbohydrates: 61g | Protein: 12g | Fat: 12g | Fiber: 16g | Sugar: 22g