Curried Chickpea Salad

When I saw this recipe for curried chickpea salad on Pinterest, I just knew we had to try it!  Chickpeas and curry are two of our absolute favorites, and with a couple little tweaks, it was a perfect weekday meal with lots of leftovers.  Paired with whole wheat pitas and some fresh fruit, I was obsessed with this stuff.  Here's how Mama and her little helper make it:

Curried Chickpea Salad

Ingredients:

- 1 apple, chopped

- 3 medium carrots, chopped

- 1/2 c. raisins

- 1 bunch green onions, chopped

- 1/2 c. mixed nuts, coarsely chopped

- 2 cans chickpeas, drained and rinsed

- 3/4 c. hummus

- juice of 1 lemon

- 2 T. curry (we like a lot, so start with less if you prefer)

- 1/2 t. garlic powder

- 1/2 t. cumin

- 1 T. cilantro paste or 2 T. freshly chopped

- 2 T. cider vinegar

- salt and pepper, to taste

Directions:

1.  Chop apple, carrots, green onions, and nuts.  Combine in a medium bowl along with raisins. 

mixing is a great job for a little helper...

if you don't mind her sampling a little, of course.

 2.  In a small bowl, whisk together hummus, lemon juice, vinegar, cilantro, and spices.  (Wait and add the salt and pepper at the very end.)

3.  Drain and rinse the chickpeas, then place in a large bowl that will allow easy mixing of all ingredients.  Using a fork or potato masher, crush about half of the chickpeas.  Add the chopped fruit/veggies and the sauce mixture to the chickpeas and stir to combine.  Now, add salt and pepper to taste.  Refrigerate until ready to serve.  (We made it in the morning for dinner - I just love make ahead meals lately!)

she loves helping with this part, but again with the sampling...

no.shame.

4.  Serve with whole wheat pitas or chop everything a little finer and serve as an appetizer with pita chips.  Healthy, chock full of fruit/veggies/lean protein, and flavorful!  I might have a new favorite lunch.

printable recipe