Curry Chickpea Salad

- littleadaptsbyjax@gmail.com

I’ve always been a huge fan of creamy salads you can prep quickly and have for an easy lunch like tuna, egg, and now chickpea. This summer in Asheville I had an amazing curry chickpea salad that I knew I needed to recreate at some point. This recipe really hits the spot because it’s packed with a lot of flavor, nutrients + fiber. The creaminess in this salad comes from a combination of tahini, hummus, water, apple cider vinegar and spices. I love how versatile this salad is so here are 3 ways you can enjoy it:


Curry Chickpea Salad
 
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Serves: 4-6
Ingredients
Chickpea Salad
Curry Dressing
  • ½ cup tahini
  • 1 tbsp hummus
  • 1 tbsp apple cider vinegar
  • 3 tbsp water
  • 1 tbsp curry powder
  • ½ tsp garlic powder
  • Black pepper to taste
  • *Note: You can sub hummus or mayo for tahini but may need to add more or less water depending upon the base.
Instructions
  1. Add curry dressing ingredients to a small bowl and whisk until everything is well combined and you have a creamy texture. Set to the side.
  2. Add chickpeas to a large bowl and mash with the back of a fork or potato masher to get about half of the chickpeas mashed.
  3. Add in carrots, onion, raisins + cashews to a bowl and mix. Add in lemon juice and mix again.
  4. Finally add the curry dressing to the bowl and toss until you have a creamy salad. You can eat this with crackers, on lettuce wraps or over a bed of greens. Stays fresh in the refrigerator for up to 2 weeks. Enjoy!
Notes
Inspired by this recipe: https://simple-veganista.com/curried-chickpea-salad/
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Hope you enjoy this recipe as much as I do!

With Health + Happiness Always,
Jax

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