Curry-Spiced Chickpea Salad
Delight in the vibrant flavors of a Curry-Spiced Chickpea Salad that marries the exotic aromas of Indian spices with the simplicity of a refreshing salad. This dish draws inspiration from the bustling spice markets of India, where the air is rich with the scent of freshly ground spices. The salad offers a modern twist on a classic, infusing chickpeas with a fragrant curry mix, balanced by fresh, crisp vegetables.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Strainer
- 1 Chef's Knife
- 1 Cutting board
Ingredients
- 2 cans chickpeas drained and rinsed
- 1 tablespoon curry powder freshly ground, if possible
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- ¼ cup fresh cilantro chopped
- ¼ cup plain Greek yogurt
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon olive oil extra virgin
- 1 teaspoon honey optional, for sweetness
Instructions
- In a large mixing bowl, whisk together the curry powder, Greek yogurt, lemon juice, olive oil, and honey. Taste and adjust seasonings with salt and pepper.
- Add the drained chickpeas to the bowl and gently toss to coat them all evenly.
- Fold in the diced cucumber, cherry tomatoes, thinly sliced red onion, and chopped cilantro. Toss the salad gently to mix.
- Allow the salad to sit for 10 minutes to marinate, allowing the flavors to meld together beautifully.
Notes
- For additional flavor, consider roasting the chickpeas after coating them in curry powder for a nutty, toasty character.
- If you prefer a vegan version, substitute the yogurt with coconut yogurt and skip honey, opting for agave syrup or maple syrup instead.
Nutrition
Calories: 69kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 12mgPotassium: 208mgFiber: 1gSugar: 4gVitamin A: 290IUVitamin C: 13mgCalcium: 36mgIron: 1mg
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