Curried Chickpea Salad
From Recipes
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 10 min |
| Source | EatingBirdFood.com |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
- 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
Preparation
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.
