Curry-Spiced Chickpea Salad
A vibrant twist on a classic chickpea salad, infused with bold curry flavors. Inspired by the aromatic spices of India, this dish is perfect for a filling lunch or light dinner.
Equipment
- Mixing bowl
- Whisk
- Sauté pan
Ingredients
For the Salad:
- 2 cups canned chickpeas drained and rinsed
- 1 cup organic heirloom tomatoes diced
- ¼ cup red onion finely chopped
For the Dressing:
- 3 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon curry powder mild
- ½ teaspoon honey
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
- ¼ cup cilantro chopped, for garnish
Instructions
- Prepare the Salad: In a large mixing bowl, combine 2 cups of drained and rinsed canned chickpeas, 1 cup of diced organic heirloom tomatoes, and 1/4 cup of finely chopped red onion.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of mild curry powder, and 1/2 teaspoon of honey. Season with salt and freshly ground black pepper to taste.
- Combine and Toss: Pour the dressing over the chickpea mixture and toss gently to coat everything evenly. The salad should glisten and have a light curry aroma.
- Garnish and Serve: Scatter chopped cilantro over the salad and serve immediately, or chill for enhanced flavors.
Notes
- Consider adding diced cucumber or red bell pepper for extra crunch.
- Substitute maple syrup for honey for a vegan version.
Nutrition
Calories: 181kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 241mgPotassium: 239mgFiber: 4gSugar: 2gVitamin A: 396IUVitamin C: 8mgCalcium: 38mgIron: 1mg
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