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Curried Chickpea Salad

Serves 8
Time 10 min
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 cider vinegar
  • 2 teaspoons lime juice
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons curry powder
  • 2 teaspoons maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/2 cup raisins
  • 2 teaspoons cumin seeds toasted
  • 2 (15.0-ounce) cans garbanzo beans (chickpeas) rinsed and drained
  • 1 red bell pepper chopped
  • 2/3 cup finely chopped red onion
  • 1/2 cup fresh cilantro or flat-leaf 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 teaspoons cider vinegar
  • 2 teaspoons lime juice
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons curry powder
  • 2 teaspoons maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/2 cup raisins
  • 2 teaspoons cumin seeds toasted
  • 2 (15.0-ounce) cans garbanzo beans (chickpeas) rinsed and drained
  • 1 red bell pepper chopped
  • 2/3 cup finely chopped red onion
  • 1/2 cup fresh cilantro or flat-leaf parsley chopped
  • 8 cups mixed greens
  • 4 cups pita chips (optional)