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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

  1. In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt.
  2. Add raisins, cumin, chickpeas, bell pepper, onion, and parsley and toss to combine.
  3. Spoon chickpea salad over salad greens and serve with pita chips on the side, if you like.

Calories: 290
Calories from Fat: 90
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total Carbohydrates: 46g
Dietary Fiber: 7g
Sugars: 4g
Protein: 7g

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