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Curried Chickpea Salad

A delightful and zesty blend of chickpeas, fresh veggies, and aromatic curry powder, this Curried Chickpea Salad is perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cucumber, diced
  • 1/4 cup bell pepper, diced
  • 1/4 cup carrot, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup plain yogurt (or vegan alternative)
  • 1 tablespoon curry powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Lemon juice (optional) For added zing

Method
 

Preparation
  1. In a medium bowl, combine the drained and rinsed chickpeas. Make sure they are well-drained to avoid excess moisture.
  2. Finely chop the red onion, cucumber, bell pepper, and shred the carrot.
  3. Stir in the freshly chopped cilantro.
  4. In a small bowl, mix the yogurt, curry powder, olive oil, salt, and pepper. Optional: Squeeze in some fresh lemon juice.
  5. Pour the dressing over the chickpeas and veggies. Toss everything gently until every piece is coated.
  6. Taste the salad and adjust salt, pepper, or curry powder as necessary.
  7. For the best flavor, let the salad sit in the fridge for about 30 minutes before serving.

Notes

Feel free to substitute or add any veggies you have on hand! This salad is best enjoyed cold and can stay fresh in the refrigerator for up to 3 days.