Curried Chickpea Salad Creamy Dressing (Printer-friendly)
Tender chickpeas with crisp veggies in creamy curry dressing. Ready in 15 minutes.
# What You'll Need:
→ Salad Base
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 cup diced cucumber
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup diced red bell pepper
05 - 1/3 cup finely chopped red onion
06 - 1/4 cup chopped fresh cilantro
07 - 1/4 cup golden raisins
→ Curry Dressing
08 - 1/4 cup mayonnaise
09 - 2 tablespoons plain unsweetened yogurt
10 - 2 teaspoons curry powder
11 - 1 tablespoon lemon juice
12 - 1 teaspoon maple syrup
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# How to Prepare:
01 - In a large bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, fresh cilantro, and golden raisins.
02 - In a separate small bowl, whisk together the mayonnaise, yogurt, curry powder, lemon juice, maple syrup, sea salt, and black pepper until smooth and creamy.
03 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly with the curry dressing.
04 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice according to preference.
05 - Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra cilantro if desired.
# Expert Advice:
01 -
- The creamy curry dressing clings to every surface turning ordinary chickpeas into little flavor bombs
- It keeps getting better as it sits making it the ultimate make ahead lunch for busy weeks
02 -
- Do not skip the chilling step because the curry needs time to permeate the chickpeas properly
- The dressing will thicken as it sits so add a splash of water before serving leftovers
03 -
- Use a fork to slightly mash about one quarter of the chickpeas before tossing to create a creamier texture
- Let the salad sit at room temperature for 15 minutes before serving to wake up all the spices