Curried Chickpea Salad
Serves 8
Traditional Indian spices and flavors imbue this chickpea salad. Serve over mixed salad greens with pita chips for dinner. If you have any leftovers, spoon the salad into whole wheat pita bread and top with alfalfa sprouts or shredded lettuce for a tasty lunch.
Ingredients
2 teaspoons apple cider vinegar
2 tablespoons lime juice
1/4 cup olive oil
2 teaspoons curry powder
2 teaspoons maple syrup
1/2 teaspoon salt
1/2 cup seedless raisins
2 teaspoons cumin seeds, toasted
2 (15-ounce) cans cooked chickpeas, rinsed and drained
1 red bell pepper, cored, seeded and chopped
2/3 cup finely chopped red onion
1/2 cup cilantro or parsley, chopped
8 cups mixed greens
4 cups pita chips (optional)
Method
In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt. Add raisins, cumin, chickpeas, bell pepper, onion and cilantro and toss to combine. Spoon chickpea salad over salad greens and serve with pita chips on the side, if you like.
Nutrition
Per serving (about 8oz/227g-wt.): 290 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 600mg sodium, 46g total carbohydrate (7g dietary fiber, 4g sugar), 7g protein
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