Curried Chickpea Salad
2 - Lunch, Salad
Ingredients
2 teaspoons cider vinegar
2 teaspoons lime juice
1/4 cup extra-virgin olive oil
1 tablespoon curry powder
1 tablespoon tumeric
2 teaspoons maple syrup
1/2 teaspoon fine sea salt
1/2 cup raisins
1 tablespoon cumin seeds toasted
2 (15-ounce) cans chickpeas (also called garbanzo beans) rinsed and drained
2/3 cup finely chopped red onion
1/2 cup fresh cilantro or parsley chopped
8 cups mixed greens
4 cups pita chips (optional)
Description
Traditional Indian spices and flavors imbue this chickpea salad. Serve over mixed salad greens with pita chips for dinner. If you have any leftovers, spoon the salad into whole wheat pita bread and top with alfalfa sprouts or shredded lettuce for a tasty lunch.
Dairy Free [1]
Vegan [2]
Vegetarian [3]
High Fiber [4]
Sugar Conscious [5]
Directions
In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, turmeric, maple syrup and salt.
Add raisins, cumin, chickpeas, onion and cilantro and toss to combine.
Spoon chickpea salad over salad greens and serve with pita chips on the side, if you like.
Nutrition
Per Serving:290 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 600mg sodium, 46g carbohydrate (7g dietary fiber, 4g sugar), 7g protein