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
- 1/2 cup tahini
- 1 Tbsp. curry powder
- Juice from 1/2 lemon
- 1/2 tsp. black pepper
In bowl, combine chickpeas, carrots, raisins and parsley.
In separate bowl, mix together all dressing ingredients.
Pour dressing over chickpea mixture and stir.