Best 2 Curry Chickpea Salad Recipes

Craving a hearty, healthy, and flavorful meal? Look no further than this tantalizing Curry Chickpea Salad. This delightful dish seamlessly blends the aromatic flavors of curry with the wholesome goodness of chickpeas, resulting in a symphony of taste and texture that will captivate your palate.

Within this article, you'll discover a treasure trove of culinary inspiration, featuring three distinct recipes that cater to various dietary preferences. Embark on a culinary journey as we unveil the secrets behind the classic Curry Chickpea Salad, its vegan counterpart, and a refreshing twist with the Curry Chickpea Salad with Avocado. Each recipe is meticulously crafted to deliver a unique taste experience, ensuring that every bite is a delectable adventure.

Here are our top 2 tried and tested recipes!

CURRIED CHICKPEA SALAD PITAS

Curried Chickpea Salad Pitas image

Provided by Katie Lee Biegel

Categories main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan's Pickled Onions, for serving (recipe follows)
1 large red onion, sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt

Steps:

Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

CURRIED CHICKPEA SALAD

Curried Chickpea Salad image

This dish is surprisingly good considering the ingredients are so simple, and it's a cinch to make. It's better to eat the same day, once you stir in the fresh herbs.

Provided by Tara Parker-Pope

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 teaspoons best-quality olive oil
1 cup diced onions
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper (optional)
2 15-ounce cans chickpeas, drained and rinsed
4 teaspoons lemon juice, or to taste
1/4 teaspoon salt
Pepper to taste
2 tablespoons chopped fresh cilantro or parsley

Steps:

Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 11 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

Use fresh chickpeas. Canned chickpeas can be used in a pinch, but fresh chickpeas will give your salad a more vibrant flavor and texture.
Don't overcook the chickpeas. Chickpeas should be cooked until they are tender but still have a slight bite to them. Overcooked chickpeas will be mushy and bland.
Use a variety of vegetables. This recipe calls for cucumber, red onion, and cherry tomatoes, but you can use any vegetables that you like. Some other good options include bell peppers, carrots, celery, and radishes.
Make sure the vegetables are chopped into small pieces. This will help them to evenly distribute throughout the salad and make it easier to eat.
Use a flavorful dressing. The dressing is what really brings this salad together. Be sure to use a dressing that you enjoy the taste of.
Let the salad chill before serving. This will allow the flavors to meld and the salad to become more refreshing.

Conclusion:

This curry chickpea salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also very flavorful. The best part about this salad is that it is very versatile. You can easily customize it to your own liking by adding or removing different vegetables or by using a different dressing. So next time you are looking for a quick and easy meal, give this curry chickpea salad a try!