Recipe: Curried Chickpea Salad

 

There are so many reasons to love this recipe—adapted from Eating Bird Food—but personally, I appreciate its flexibility most. You can serve it over greens, on a jicama wrap (I get mine at Trader Joes), or right out of the bowl. Plus, it’s super easy to make ahead of time and it never fails to earn me compliments at summer social events.


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Ingredients: 

  • 2 tbsp extra virgin olive oil
    One of my favorite healthy fats

  • 1/2 lime (juiced)

  • 2 tsp apple cider vinegar

  • 2 tsp curry powder
    Reduces inflamm-aging in the body 

  • 2 tsp pure maple syrup

  • 1/2 tsp sea salt

  • 1/2 tsp turmeric

  • 1/4 tsp garam masala

  • 30 oz organic chickpeas (rinsed and drained; whole, mashed, or chopped)
    A rich source of protein and fiber 

  • 1 cup organic red bell pepper (chopped)

  • 2 organic celery hearts (chopped)

  • 4 Medjool dates (pitted and chopped or 1/2 cup raisins)

  • 2 tbsp organic red onion or shallots (finely chopped)

  • 1/3 cup fresh cilantro (chopped)

  • Organic greens (optional, for serving) 

  • Jicama wrap (optional, for serving) 


Directions:

Step 1: 

Combine oil, lime juice, apple cider vinegar, curry powder, maple syrup, salt, turmeric, and garam masala in a large bowl to create a dressing.

Step 2:

Add chickpeas, celery, red pepper, dates, red onion, and cilantro to the bowl and stir to combine. 

Step 3: 

Serve over greens, on a jicama wrap, or as is.

If you stir up this recipe, be sure to snap a pic and tag @bellagewellness on Instagram!

Author: Belinda Boardman, Founder of Bellage

 
 
 
casandra port