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
- SERVES: 4-5
- TOTAL TIME: 15 MIN
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
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.
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