Curry chickpea salad. Vegan. Gluten free.
First, who am I blogging two recipes already this week? Ha ha. Okay… so on Saturday we stopped at Alchemy in Columbus, Ohio and I got a small container of their curry chickpea salad. I was fortunate enough to find Hummusapien’s recipe online (she works with them) and was all over whipping up a batch because it was that good! I was out of cashews (subbed out almonds) but this recipe is spot on & oh so delish. I loved the simplicity of this recipe. I’ve been adding a ton of turmeric to my diet for it’s anti-inflammatory properties. Plus, hey I’m a sucker for all things curry.
This dish is packed with great nutrition. Tons of protein and I love it for lunch or dinner in my monster green salad. Plus, my husband loves it for lunch on bread or with burrito wraps. I’m also thinking that this recipe is spot on for summer parties – plus you can prep it a day ahead of time to let the flavors develop. This recipe is perfect for newbie chefs too as it’s impossible to fail. 🙂
Okay let’s get to the kitchen and get this started…
3 cans of chickpeas, drained and rinsed
1 handful of cilantro leaves, washed and roughly chopped
1 bell pepper, chopped
1/3 cup of cashews or almonds, chopped
Method:
Place all of the ingredients to a large bowl and mix.
Dressing ingredients:
4 tbl of tahini
2 tbl of extra virgin olive oil
2 tbl maple syrup
3 tbl water
Juice of 1/2 lemon
2 tsp of apple cider vinegar
1 heaping tbl of curry powder
1 heaping tsp of turmeric powder
1/2 tsp of salt
Freshly cracked pepper
Method:
Place all of the dressing ingredients into a smaller bowl and whisk to combine.
Add the dressing to the chickpea/veggies mixture and toss to coat. Taste and adjust salt and pepper.
Store in an airtight container to store in the refrigerator for up to 1 week.
Sunday: 22.27 cycling (on trails)
Monday: 46 minutes weightlifting and 40 minutes on the elliptical
Tuesday: Early 5a workout. 46 minutes weightlifting significantly higher weights/with lower reps. 40 minutes elliptical.
— Knead to Cook
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