Curried Chickpea Salad
Serves: 5
Prep time: 10 minutes
Cook time: 15-20 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
Salad:
- 2 cans chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ cup chopped spring onions
- 1 cup spinach, chopped
- ½ small bunch coriander, chopped
- 1 red capsicum, chopped
- ½ cup sultanas
- ⅓ cup cashews, chopped
Dressing:
- 1 tablespoon olive oil
- ½ lemon, juiced
- 2 teaspoons apple cider vinegar
- 1 tablespoon curry powder
- 1 ½ tablespoons tahini
Method:
- PREHEAT oven to 200°C.
- DRAIN and rinse chickpeas and place onto lined baking tray. Drizzle with olive oil and roast in oven for 15-20 minutes.
- PLACE remaining salad ingredients into a large bowl.
- MIX olive oil, lemon juice, apple cider vinegar and curry powder in a small jar until combined, then drizzle in the tahini until the desired consistency has been reached. Mix well.
- DRIZZLE dressing over salad ingredients and toss before serving.
What's Great About It:
This salad is really easy to prepare and has a beautiful mix of flavours and textures. Roasting chickpeas gives them a deeper, nuttier flavour which may appeal to those who don’t normally eat them.
