This side dish is completely plant based, oil free and vegan, and it’s full of flavor and nourishment. Best of all, it’s made with mostly pantry ingredients and ready in 10 minutes. With this chickpea salad recipe, there’s officially no excuse for not whipping up a wholesome, filling lunch (or dinner). If you don’t have every ingredient, look for substitutes. Try hummus in place of the curry dressing, or make this a meal for carnivores by adding leftover chicken.
Chickpea Curry Salad
Prep Time 10 minutes
Servings 6
Calories 172 kcal
Ingredients
- 2 15oz cans chickpeas
- 2 carrots chopped
- 1/2 cup raisins
- 1/2 bunch fresh parsley chopped
Curry Dressing
- 1/2 cup tahini
- 1 Tbsp. curry powder
- Juice from 1/2 lemon
- 1/2 tsp. black pepper
Instructions
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In bowl, combine chickpeas, carrots, raisins and parsley.
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In separate bowl, mix together all dressing ingredients.
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Pour dressing over chickpea mixture and stir.
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Serve chilled.
Recipe Notes
- Substitute the dressing with your favorite hummus.
- Have leftover cooked chicken? Chop it up and stir it into the salad.
- Shop these ingredients and more at Vitacost.com.
Nutrition Facts
Chickpea Curry Salad
Amount Per Serving (1 g)
Calories 172
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Sodium 27mg1%
Potassium 301mg9%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 1g1%
Protein 4g8%
Vitamin A 3444IU69%
Vitamin C 3mg4%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.