Curried Chickpea Salad with Creamy Avocado Peach Dressing
You can enjoy this Saucy Curried Chickpea Salad on its own, in a wrap or as part of a bowl with greens and grains.
Equipment
- Immersion blender (or countertop blender / food processor)
- Medium mixing bowl
- Tall measuring cup or narrow container for blending
- Cutting board
- Chef's Knife
Ingredients
- 2 cups cooked chickpeas drained and rinsed, one 15-oz / 425g can, about 330g
- 1 large green apple chopped
- ¼ cup walnuts chopped, about 30g
- ¼ cup dried cranberries about 30g
- ½ medium ripe avocado chopped, about 75g
- 1 medium ripe peach peeled and sliced, about 150g — or 1/2 cup (75g) frozen peach slices, thawed
- 1 ½ tablespoons maple syrup 22ml
- 1 tablespoon curry powder mild, about 6g
- 2 teaspoons Dijon mustard about 10g
- 1 teaspoon fresh lemon juice 5ml
- ½ teaspoon turmeric
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Combine the chickpeas, apple, walnuts and cranberries in a medium bowl or serving dish.2 cups cooked chickpeas, 1 large green apple, 1/4 cup walnuts, 1/4 cup dried cranberries
- Add the avocado, peach, maple syrup, curry powder, Dijon mustard, lemon juice, turmeric, salt, and pepper to a tall measuring cup or narrow container. Use an immersion blender to purée until completely smooth and creamy with no visible chunks — about 30 to 45 seconds. Alternatively, use a countertop blender or food processor.1/2 medium ripe avocado, 1 medium ripe peach, 1 1/2 tablespoons maple syrup, 1 tablespoon curry powder, 2 teaspoons Dijon mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon turmeric, 1/4 teaspoon sea salt, 1/4 teaspoon ground black pepper
- Pour the sauce mixture over the chickpea mixture and toss to coat evenly.
- Serve on its own, in a wrap, or as part of a bowl with mixed greens and a grain like quinoa or brown rice. If serving over greens, spoon the dressed chickpea mixture on top at the table rather than tossing it all together — the greens will stay crisp much longer.
Notes
Storage: Refrigerate in an airtight container for up to 2 days. Press plastic wrap directly against the surface to slow avocado oxidation.
Make-Ahead: Blend the dressing and refrigerate separately for up to 24 hours. Keep the chickpea mixture dry and combine just before serving.
Substitutions: Swap walnuts for pepitas or sunflower seeds for a nut-free version. Use mango in place of peach when peaches aren't in season.
Apple Tip: Cut the apple within an hour of serving, or toss pieces in the lemon juice immediately to prevent browning.
Pro Technique: Use an immersion blender directly in a tall measuring cup for the smoothest, clingiest dressing with minimal cleanup.
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 50gProtein: 10gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 188mgPotassium: 555mgFiber: 11gSugar: 23gVitamin A: 230IUVitamin C: 9mgCalcium: 74mgIron: 4mg
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