Curried Chickpea Salad

Chickpea Curry SaladI’ve had this blog post sitting in my draft box for about a month now, waiting on a good photo. I do that sometimes, make a great recipe but don’t take photos of it and so it sits, until I do.

I’ve probably made this recipe once a week for the last two months. It’s so delicious, refreshing and fulfilling that I’m just addicted to it. I’ve also made it with tofu instead of chickpeas and it is equally as yummy. With the tanginess of the curry, the sweetness of the apple and raisin and the crunchiness of the onion and celery, it hits all of the craving points.

You can really get creative with whatever fruits and veggies you like, so long as the texture lends to a dish like this. You can add all of the things listed in the recipe below or just a few. For me, the apple, raisins and almonds are crucial, but use what you like. I’ve made it with pecans instead of almonds, with onion, without onion, with celery, without celery, with cucumber and it’s always delicious.

This is also a travel friendly recipe. I’ve made it for potlucks, large groups on retreats and even for a camping trip (keep it in the cooler, though). You can easily double this recipe. And if there is more than one person in your household that loves anything curry, you may want to go ahead and double it, because it will go fast. It will last about a week in the fridge, if you haven’t eaten it all up by then.

Enjoy!

  • 1/4 cup Veganaise or plain soy or other milk alternative yogurt, drained
  • 1 tbsp. Agave Nectar
  • 1 tbsp. Apple Cider Vinegar
  • 1-2 tbsp. yellow Curry Powder
  • Pinch of Cayenne
  • Fresh Ground Salt, to taste
  • Fresh Cracked Pepper, to taste
  • 1 29 oz. can Chickpeas, drained and rinsed
  • 1/2 Medium Red Onion, diced
  • 1 Apple, diced small (Granny Smith, Gala or the like)
  • 1/4 cup Raisins or Dried Cranberries
  • 1 rib Celery, sliced thinly
  • 1/4 cup Sliced Almonds
  • 1/4 cup Fresh Cilantro, chopped

Combine veganaise, agave syrup, vinegar, curry powder, cayenne, salt and pepper in a large bowl and whisk together well. Add the remaining ingredients and toss well to coat everything. Refrigerate for about 30 minutes before using, if possible.

That’s it. It’s so easy, you’ll make it often. You can wrap this up in a pita, enjoy it with salad greens or just as a side dish. Either way, I think you’ll find it as addicting as I have.

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