Curried Chickpea Salad
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Eating Bird Food · by Brittany Mullins★ 4.7 (39)

Curried Chickpea Salad

NUTRITION · PER SERVING10M COOK
CAL 23%·PRO 36%
CARBS 76G66% OF CAL
18G FIBER2G ADDED27G INTRINSIC29G OTHER29G TOTAL SUGAR
FAT 12G24% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A crunchy salad of chickpeas with bell pepper, celery, and dates, tossed in a curry-spiced lime vinaigrette. Bright and filling, it works as a meal over greens or a side dish.

mainamericansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 Tablespoons extra-virgin olive oil
  • juice from 1/2 a lime
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons curry powder
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • 2 15 oz cans chickpeas, rinsed and drained
  • 1 cup chopped red bell pepper
  • 2 celery hearts (chopped)
  • 4 Medjool dates (pitted and chopped (or 1/2 cup raisins))
  • 2 Tablespoons finely chopped red onion
  • 1/3 cup fresh cilantro (chopped)
  • chopped cashews (optional)
  • spinach or spring mix for serving
PREP
10M
SODIUM
520MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.