As the days get warmer, spending less time in the kitchen is calling my name. This Curried Chickpea Salad is easy, creamy, light, crunchy, and extra flavorful.
It’s great served in lettuce cups, and or as a sandwich on toasted whole grain Ezekiel bread or muffins.
Customize to your heart’s content with diced onions or jalapeños for a little bite, or maybe more fresh herbs. Even sliced grapes.
Take this with you on a car trip, or to a family picnic, or simply to your backyard patio with a glass of iced tea. It’s super portable, summery and fresh, and makes great leftovers for the next day, too.
CURRIED CHICKPEA SALAD
Dressing
1/2 cup plain unsweetened almond milk yogurt
3 tablespoons balsamic vinegar
2 teaspoons curry powder
1/4 teaspoon cumin
sprinkle of kosher salt and black pepper, or to taste
dash Cajun or Creole seasoning, to taste
2 or 3 dashes hot sauce (like Cholula)
Salad
1 15-ounce can chickpeas, drained and rinsed well
2 stalks celery, diced
1/4 cup red bell pepper, diced
1/4 cup red cabbage, finely chopped
1/4 cup pickled peperoncini, finely chopped
1/4 cup fresh cilantro, minced
sprinkle of kosher salt and black pepper, or to taste
Optional garnish: toasted almond slivers
Instructions
In a small bowl mix dressing ingredients. Set aside.
In a medium-size bowl, mix the chickpeas with celery, bell pepper, red cabbage, peperoncini, and cilantro. Season with salt and pepper and mix well.
Pour the dressing over chickpea salad and combine well.
Garnish with toasted almonds if desired. Serve over fresh lettuce leaves, and/or toasted Ezekiel muffins.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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