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Curry Chickpea Salad
This Curry Chickpea Salad is a fast and easy no-cook lunch that's perfect for summer. Light, fresh, filling, tangy, and flavorful!
👥 2 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Prepare the dressing first. Stir together the yogurt, Dijon, honey, curry powder, and salt. Set the dressing aside.
honey ($0.06)1 tspcurry powder ($0.15)1.5 tsp
2
Rinse and drain the canned chickpeas. Chop the cilantro and finely chop the red onion. If you'd like to soften the flavor of the red onion, first slice it and then let the slices soak in cold water for about five minutes. Drain the onion, then finely chop.
3
Combine the chickpeas, chopped cilantro, chopped red onion, and the prepared dressing in a bowl. Stir to combine. If you prefer, you can slightly mash the chickpeas to create a different texture. Taste and adjust the salt or other ingredients to your liking. Serve cold.
Nutrition Facts
calories
249 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
11 g
sodium Content
811 mg
protein Content
13 g
carbohydrate Content
38 g
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