Curried Chickpea Salad
Adapted from Whole Foods Market recipes
This easy-to-make recipe is loaded with flavor. If there are any leftovers, you can spoon the salad into whole wheat pita bread for a tasty lunch.
Makes 8 servings
Cook’s Review: “I loved this recipe! It’s easy to make and took less than 20 minutes. To add more crunch, add green peppers or sunflower seeds.” ~ Dawn S.
|2 teaspoons apple cider vinegar|
|2 teaspoons lime juice|
|1/4 cup Ellyndale Organics™ Extra Virgin Olive Oil*|
|2 teaspoons curry powder|
|2 teaspoons NOW Certified Organic Maple Syrup*|
|1/2 teaspoon salt|
|1/2 cup raisins|
|2 teaspoons cumin seeds|
|2 (15-ounce) cans cooked chickpeas, rinsed and drained|
|1 red bell pepper, cored, seeded and chopped|
|2/3 cup finely chopped red onion|
|1/2 cup parsley, chopped|
|8 cups mixed greens|
|Optional: 4 cups pita chips|
*NOW ingredients available at your local health food store
- In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt.
- Add raisins, cumin, chickpeas, bell pepper, onion, and parsley and toss to combine.
- Spoon chickpea salad over salad greens and serve with pita chips on the side, if you like.
Calories from Fat: 90
Total Fat: 10g
Saturated Fat: 1g
Total Carbohydrates: 46g
Dietary Fiber: 7g