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:
- On lettuce wraps with grapes
- On my gluten-free bagels
- With crackers and apple slices
Curry Chickpea Salad
Prep time
Total time
Author: Little Adapts By Jax
Serves: 4-6
Ingredients
Chickpea Salad
- 2 cans garbanzo beans, drained and rinsed
- 2 – 3 carrots, diced
- ¼ white or yellow onion, diced
- ½ cup raisins
- ½ cup raw cashews
- Juice from one lemon
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
- 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.
- 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.
- Add in carrots, onion, raisins + cashews to a bowl and mix. Add in lemon juice and mix again.
- 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/
Hope you enjoy this recipe as much as I do!
With Health + Happiness Always,
Jax
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