Curried Chickpea Salad
Number 12 in my series of Fifty Fantastic Salads is this easy Curried Chickpea Salad. It’s a great one to throw together for an easy side salad or for a quick lunch idea. It’s also great as a topping for a baked potato or as a wrap filling.
Ingredients
Salad ingredients:
- 2 x 400g tins chickpeas (2 x 14oz)
- 2 tsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp sea salt
- ½ cucumber
- 2 large tomatoes
- Small red onion
- ¼ cup raisins (50g)
- Large handful rocket
Dressing ingredients:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 2 tsp maple syrup
- ½ tsp sea salt
Instructions
- Preheat the oven to 180C/350F.
- Drain and rinse the chickpeas and pat dry. Add them to a baking tray. Pour over 2 tsp of olive oil. Add a tsp each of turmeric, paprika and cumin and 1/2 tsp sea salt. Mix well to combine. Roast for 25 mins, shaking halfway through.
- Chop the cucumber, tomatoes and onion into small cubes. Add the rocket to a large serving bowl, and top with the chopped vegetables and raisins.
- Mix the dressing ingredients together in a small jar.
- Once the chickpeas are ready add them to the serving bowl and pour over the dressing.
Notes
- This will store in the fridge for about 4 days.
- I don’t recommend freezing.
- The nutritional information is based up the recipe serving 4 but depending on portion sizes this could stretch to 6 as a side.
Nutrition
Calories: 327kcalCarbohydrates: 40.5gProtein: 11.5gFat: 14.6gSaturated Fat: 1.9gFiber: 8.3g
Tried this recipe?Let us know how it was!