Salad with Curried Chickpeas

Salad with Curried Chickpeas

Salad with Curried Chickpeas

Incredible curried chickpea salad with the greatest tahini dressing, full of flavors and textures! Enjoy it on its own or in a wrap for a nutritious lunch all week. Gluten-free and vegan.

Using a wooden spoon, stir salad in a bowl.

Substitutions and key ingredients
Chickpeas: canned or fresh, the choice is yours! Just make sure they’re drained and rinsed since they’re the show-stopper.
Cilantro: For color and taste, use fresh herbs.

Green onions: I like the flavor of green onions, but if you don’t have any on hand, red onion will suffice.
Color, crunch, and a pop of taste are all provided by the bell pepper. Any color will do, but I prefer red or orange for this. Carrots or celery might also be used.
Raisins: I’m not a huge fan of raisins, but they’re fantastic in this salad. Dried cherries or cranberries also work well.
Cashews: Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Here, I like them, but almonds or pepitas will suffice!
Tahini is a creamy sauce made without mayonnaise. yay yay yay yay yay
The sweetness of maple syrup counteracts the acidity of the dressing. Honey or agave nectar can be substituted.

Curry powder and turmeric combine to create a delicious sauce that is also nutritious.
Advice on storing
Dare I suggest that this salad improves with age? In an airtight container in the refrigerator, it can keep for up to five days.

By keeping the dressing separate and blending everything shortly before serving, you may prepare it ahead of time.

What to serve with a salad of curried chickpeas
This salad is filling enough on its own or in a wrap! It’s also delicious when paired with other recipes favorites like black bean burgers, grilled fruit kabobs, summer quinoa salad, or grilled sweet potatoes.

Curried Chickpea Salad

Amazing Curried Chickpea Salad with the best tahini dressing, packed with flavors and textures! Enjoy this for healthy lunches all week by itself or in a wrap. Vegan and gluten free.


For the dressing:

3 tablespoons tahini
1/2 tbsp olive oil (extra virgin)
2 tbsp maple syrup (pure)

2 tablespoons of water

1/2 oz. lemon juice

apple cider vinegar, 2 tsp

curry powder, 1 tbsp

1 tsp turmeric powder

1/2 teaspoon salt

black pepper, freshly ground

To make the salad:

2 cans chickpeas, 15 oz., washed and drained

1/2 cup green onions, chopped

1/2 bunch chopped cilantro

1 chopped bell pepper

1/2 c. raisins

1/3 cup chopped cashews

In a small bowl, whisk together all of the dressing ingredients. My nutribullet was used to mix mine.
In a large mixing basin, combine the salad ingredients. Toss in the dressing to mix. At room temperature or cooled, this dish is delicious.