Curried Chickpea Salad
It has been unseasonably warm here in Upper Michigan. Temps have topped nearly 95F as we rolled into June. I don’t know about you, but in heat like this I’m less apt to turn on the stove for a hot meal. I often look for something cool, refreshing, and nourishing. This curried chickpea salad hit the mark and is a great way to add in garden fresh herbs (like that basil) and radishes. It’s served best cold after it has chilled for a couple hours in the refrigerator. The flavors meld together beautifully. It can be served atop a bed of fresh greens, with crackers as a dip, in a collard/lettuce wrap, or on a bun.
Curried Chickpea Salad
1 15 oz can chickpeas rinsed and drained
3 tablespoons nonfat plain Greek yogurt*
1 tablespoon freshly squeezed lemon juice
1 teaspoon raw honey
2 teaspoons curry powder (may need more to taste)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
pinch ground black pepper
pinch of ground cayenne (optional)
2 stalks celery finely chopped
1/2 of a small yellow onion finely chopped
2 small radishes sliced thin, then finely chopped (save a couple slices for garnish)
1/4 cup raw pumpkin seeds
Handful of greens (kale, spinach, chard, collards, parsley) finely chopped
Place rinsed, drained chickpeas in large mixing bowl. Roughly mash with fork leaving some of the chickpeas intact for texture/crunch.
Add in all chopped vegetables, greens, seeds. Mix well.
In small mixing bowl, make dressing by combining spices, honey, lemon juice, sea salt, pepper, and greek yogurt. Whisk well to combine. Taste and add more curry powder to taste (if needed).
Combine dressing with chickpeas and vegetables. Mix well. Place in refrigerator to chill for 1-2 hrs prior to serving.
Top with more fresh pumpkin seeds, sliced radish, and fresh herbs (basil is a nice option) when serving.
*You could substitute with a vegan mayo if you’re looking for a dairy-free option