Project Description

A sweet and earthy dressing comes together with lime juice and fresh herbs to make for one of my favorite chickpea salads!


I really enjoy being able to open the fridge and grab something that I can put in a bowl and not have to heat up.

Okay, I know that’s oddly specific but I just love to snack and I’ve obviously thought about this!

This salad is really easy to make and can be made to preference by substituting the vegetables. I still think the dressing is the best part though…

Curried Chickpea Salad

Full Recipe

  • SERVES: 4-5
  • 2 cups or 1 19oz can of chickpeas, drained & rinsed

  • 1 large carrot, finely chopped

  • 2 stalks celery, chopped

  • 1 red bell pepper, chopped

  • 4 green onions, chopped

  • 1/2 bunch cilantro, chopped

  • 4 pitted dates, chopped

  • 1/2 cup cashews, toasted

  • Dressing:

  • 1/4 cup extra virgin olive oil

  • 1 tbs maple syrup

  • juice from 1 lime

  • 1 tbs curry powder

  • salt & pepper to taste

  • If using canned chickpeas, drain and rinse, then add to a large mixing bowl.

  • In a small bowl or glass measuring cup, whisk together the dressing ingredients, taste test for salt and pepper, set aside.

  • Next, wash and prepare all your vegetables. I like small pieces to match the size of the chickpeas but cut them however you see fit for your salad.

  • Mix the chopped, pitted dates, vegetables, including the cilantro, and chickpeas together then stir in the dressing to coat the salad.

  • Optionally, toast cashews in a skillet over medium heat for about 5-10 minutes. I used raw cashews so I like to toast mine a little bit.

  • Chop up the cashews and mix in salad.

  • Mix in the cashews, then enjoy immediately or throughout the week! Keeps well in the fridge for up to 4 days.