Spice up lunch with this Sweet and Curried Chickpea Salad.
Chilled salads like this are great when you don’t want to heat up the kitchen in warmer month. But it’s also great as a make ahead salad because the longer this salad sits, the better it tastes. The flavors marry together and become SPECTACULAR!
Great On- the-Go Salad
Serve up this Sweet and Curried Chickpea Salad for lunch or dinner. It travels well too. So you can take it to the park, to the ball game, or on a camping trip. When we need a vegan or vegetarian option, this is our go to salad recipe for picnics, parties, and potlucks.
Indian Flavors
Traditional Indian flavors, curry powder and turmeric, give this salad a burst of flavor without any heat. Sweetness is added with dried cranberries, apricots, and raisins. Chickpeas add a good source of protein making this a complete meal. Round out the meal by serving it with pita bread, pita chips, or naan bread.
Sweet and Curried Chickpea Salad
Ingredients
- 3 teaspoons apple cider vinegar
- 1 tablespoon lime juice
- 1/4 cup olive oil
- 2 teaspoons curry powder
- 1/4 teaspoon turmeric
- 2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/4 cup Thompson seedless raisins
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, chopped
- 2 teaspoons cumin
- 4 cups cooked chickpeas, rinsed and drained
- 1 bell pepper, chopped
- 1 small red onion, chopped (about 1/2 cup)
- 1/2 cup fresh cilantro, chopped
- 4 radishes, chopped
- 1 celery stalk, chopped
- 8 cups mixed greens or lettuce of your choice
Instructions
- Combine first 7 ingredients, vinegar through salt in a large bowl.
- Add raisins through celery to the bowl. Toss to combine.
- Spoon chickpea salad over salad greens.
- Can be served immediately, but is best after being refrigerated for at least 30 minutes.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 1828 Total Fat: 75g Saturated Fat: 10g Sodium: 4439mg Carbohydrates: 247g Sugar: 78g Protein: 63g
What kind of salads do you like to take on picnics, potlucks, outdoor meals?
   
Peri's Spice Ladle says
June 10, 2013 at 8:42 pmGreat curry style flavors with the chickpeas, especially the touch of cider vinegar…and love the idea of putting it together as a salad!
Nicky says
June 14, 2013 at 9:36 pmThanks so much Peri. I think the touch of vinegar makes it so much better.
Nisa Homey says
June 12, 2013 at 9:58 pmHi, Nicky, thanks for sharing this awesome healthy salad……keep connected….have a great day!!
Nicky says
June 13, 2013 at 9:17 amYour welcome Nissa. I’m happy you enjoyed it. I’m looking forward to following your blog.
Take care.
Kathleen says
June 16, 2013 at 10:39 amThis salad looks delicious! I love curry, and my son loves sweet, so it’s a great combination! Thanks for sharing.
Nicky says
June 17, 2013 at 9:48 amI hope y’all enjoy it.
Theresa Huse says
June 18, 2013 at 11:21 pmi love chick peas but have never thought of using curry, turmeric…this sounds so yummy! Thanks for linking up & sharing at DearCreatives.com
vegetarianmamma says
June 27, 2013 at 2:51 pmOh, this sounds like a recipe I’d love!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Cindy from vegetarianmamma.com