CURRY CHICKPEA SEASONAL SALAD
You know how much I love chickpeas. It’s easy to prepare and versatile. They are also cheap and packed with fiber. Chickpea salads are one of my favorites, especially since summer is so hot. This light and tangy Curry Chickpea Salad can be eaten as a wrap or stuffed in a pita. It also tastes excellent, piled on top of a green salad. This super quick and tasty meal is ready in just a few minutes!
What kind of curry powder should I use?
Curry powder comes in many varieties, each with a different flavor. I have yet to meet a curry I didn’t like, so I can’t recommend one brand over another. I’ve tried several other brands, including Sharwoods 365, Spice Island, and Just Organic. Here is an excellent curry powder recipe from Hari Ghotra. It also includes much information about curry powder’s origins and uses.
How to Serve CURRY CHICKPEA Salad
There are several ways to enjoy this Curry Chickpea Salad. I’ve mentioned it in the introduction. For the pictures, I wrapped it in a tortilla and stuffed it with lettuce. I also made a wrap sandwich by wrapping it up into a flatbread. You can also spoon it over green lettuce, smash the chickpeas, and dip it into it with crackers, vegetables, or other snacks.
I did not smash chickpeas this time, but I do it often to give the salad a different texture. The texture or the way you intend to serve it is all that matters.
What else can I add?
You can make chickpea salads fancy by adding other ingredients. A grated carrot or diced red pepper would be an excellent addition to the salad. The sweetness will go well with the curry. Celery chopped finely or slivered nuts would add some crunch. Some raisins will add some sweetness. If you don’t like red onions, you could use sliced green onions instead.
1 cup plain yogurt* (0.35)
1/2 tsp Dijon mustard ($0.03)
Honey 1 tsp ($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 diced red onion (0.07)
First, prepare the dressing. Mix the yogurt with Dijon, honey, and curry powder. Set aside the sauce.
Drain and rinse the chickpeas in cans. Chop the cilantro, and chop the red onion finely. To soften the taste of red onion, slice it first and let it soak in water for five minutes. Drain the onion and then finely chop.
In a large bowl, combine the chickpeas with the chopped cilantro and red onion. Add the dressing. Mix well. You can mash them slightly to get a different texture if you like. You can adjust the salt or other ingredients according to your taste. Serve the cold.