Description
This is the 10-Minute Curried Chickpea Salad our restaurant sells out of on the regular--customers are always begging for the recipe. I could drink the creamy tahini dressing, truly. Every bite pops with crunch, chew, and bold flavor from crisp veggies, cashews, cilantro, and chewy raisins. Bonus: it keeps like a dream in the fridge making it perfect for make ahead lunches.
Ingredients
Units
Scale
For the dressing:
- 3 tbsp tahini
- 1 1/2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 2 tbsp water
- 1/2 lemon, juiced
- 2 tsp apple cider vinegar
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp salt
- freshly ground black pepper
For the salad:
- 2 15oz cans chickpeas, drained and rinsed
- 1/2 cup chopped green onions
- 1/2 bunch cilantro, chopped
- 1 bell pepper, chopped
- 1/2 cup raisins
- 1/3 cup cashews, chopped
Instructions
- Whisk together all dressing ingredients in a small bowl. (I prefer blending it in my Nutribullet)
- Place salad ingredients in a large bowl. Add dressing and toss to combine. Enjoy room temperature or chilled! Store leftovers in the fridge for up to 5 days.
Notes
Don't miss my healthy Curried Chicken Salad, too!