Chickpeas are a favourite of mine, as you all know. They are versatile, inexpensive, low-calorie, high in fibre, and packed with other goodies. I love chickpea salads! Especially now that it is mid-summer and the temperatures are rising rapidly, they have quickly become one of my favourite easy recipes for chickpeas. Today, I created a light, tangy Curry Chickpea Salad that can be eaten as a wrap, in a pita or on top of a fresh green salad. This is a quick and easy recipe that makes a delicious lunch.
What kind of curry powder should I use?
There are many types of curry powders available, and each one has a different flavour. I have yet to come across a curry powder I didn’t like. Here is a great recipe to make your curry powder by Hari Ghotra. It also includes a lot of information about curry powder’s origins and uses.
HOW TO SERVE CURRY CHICKPEA SANTA SALAD
As I said in the introduction, there are many ways to enjoy this Curry Chickpea Salad. I used it in a pita for the photos and added some lettuce. But you can also wrap it up in a tortilla for a wrap sandwich. It can be topped with a green salad or mashed chickpeas. You can also dip it in crackers or vegetables.
Although I didn’t smash the chickpeas, I do so often to make a different texture for the salad. It all depends on how you want to serve it.
WHAT ELSE CAN YOU ADD?
Chickpea salads can be fun as you can add any other ingredients you like to make them more special. A grated carrot or diced bell pepper would give the dish a nice texture and complement the curry flavour. A few slivered almonds and finely chopped celery would add some crunch. Some raisins could add some sweetness and fun. Finally, sliced green onions would work well in place of red onions.
CURRY CHICKPEA SANTA FIELDS
This Curry Chickpea Salad makes a quick and easy lunch, perfect for summer. This salad is light, delicious, filling, tasty, and tangy.
Prep time: 10 minutes
Total Time: 10 minutes
Servings: Each cup contains 1 cup
INGREDIENTS
- 1/3 cup plain yoghurt* (0.35)
- 1/2 tsp Dijon mustard ($0.03)
- 1 teaspoon honey ($0.06)
- 1.5 tsp curry powder ($0.15)
- 1/8 tsp salt ($0.01)
- 1 15oz. Can chickpeas ($0.55)
- 1/4 cup chopped cilantro ($0.17)
- 1/4 cup finely chopped red onions ($0.07)
INSTRUCTIONS
- First, prepare the dressing. Mix yoghurt, Dijon honey, curry powder and salt. Leave the dressing aside.
- Drain the canned chickpeas. Chop the cilantro. Finely chop the red onions. To soften the taste of the red onions, slice them first and then let them soak in cold water for five minutes. Then drain the onion and chop it finely.
- Combine the chickpeas with the chopped cilantro, chopped red onions, and the prepared dressing in a large bowl. Mix to combine. You can also slightly mash the chickpeas for a different texture. Adjust the salt and other ingredients according to your taste. Serve cold.
NOTES
*You can use regular yoghurt or Greek yoghurt. However, Greek yoghurt will make a thicker dressing.
