This protein-packed curried chickpea salad brings together warm Indian spices, crisp vegetables, and creamy chickpeas for a refreshing and satisfying meal. Perfect for meal prep, picnics, or a light lunch, this dish delivers bold flavors while being completely plant-based.
Prep Time: 15 minutes Total Time: 15 minutes Servings: 4-6
Ingredients: 2 (15 oz) cans chickpeas, drained and rinsed 1/2 red onion, finely diced 2 celery stalks, finely chopped 1 red bell pepper, diced 1/4 cup fresh cilantro, chopped 1/4 cup raisins (optional)
For the Dressing: 1/2 cup vegan mayonnaise (or regular mayonnaise) 2 tablespoons curry powder 1 tablespoon lime juice 1 teaspoon honey or maple syrup 1/2 teaspoon ground cumin 1/4 teaspoon turmeric Salt and black pepper to taste
Instructions:
In a large bowl, gently mash about half of the chickpeas with a fork, leaving the rest whole for texture. This creates a perfect balance of creamy and chunky elements in your salad.
Add the diced red onion, celery, bell pepper, cilantro, and raisins (if using) to the bowl with the chickpeas. The variety of textures and colors makes this salad as visually appealing as it is delicious.
In a separate small bowl, whisk together the mayonnaise, curry powder, lime juice, honey, cumin, and turmeric until well combined. The dressing should be a beautiful golden color with a creamy consistency.
Pour the dressing over the chickpea mixture and stir gently until everything is evenly coated. Season with salt and black pepper to taste, being generous with both as they help bring out the curry flavors.
Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. This salad actually tastes even better the next day!
Serving Suggestions:
- Serve over a bed of fresh greens
- Stuff into pita pockets with lettuce
- Enjoy as a sandwich filling
- Serve with crackers or cucumber slices
Storage: Store in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time.
Chef's Tips:
- For extra crunch, add diced apple or toasted almonds just before serving
- Adjust the curry powder to taste – different brands vary in intensity
- Make it oil-free by using mashed avocado instead of mayonnaise
- Fresh herbs like mint or parsley can be substituted for cilantro
This curried chickpea salad is not only delicious but also packed with protein, fiber, and anti-inflammatory spices. It's a wonderful way to incorporate more plant-based meals into your diet while enjoying the warm, complex flavors of curry.
Consider bringing this to your next potluck or keeping it on hand for quick, nutritious lunches throughout the week. The combination of spices and textures makes each bite interesting, while the protein-rich chickpeas ensure you'll stay satisfied for hours.
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