Curried Chickpea Salad
A vibrant and wholesome dish blending fresh ingredients like cucumbers, red bell peppers, and aromatic curry for a satisfying and quick meal.
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed Packed with protein and adds a creamy texture.
- 1 cup diced cucumber Adds a cool balance to the spices.
- 1 cup diced red bell pepper Brings sweetness and juiciness.
- 1/2 cup finely chopped red onion Provides sharpness that complements the yogurt.
- 1/2 cup fresh cilantro, chopped Adds depth and freshness.
Dressing Ingredients
- 1/4 cup plain Greek yogurt or vegan yogurt Forms the base of the dressing.
- 2 tablespoons curry powder Adds aromatic flavor.
- 1 tablespoon olive oil Unites the flavors.
- 1 tablespoon lemon juice Enhances brightness.
- 1 teaspoon garlic powder Boosts overall flavor.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Drain and rinse the chickpeas thoroughly under cold water and set aside.
- In a large bowl, combine the chickpeas, diced cucumber, diced red bell pepper, and finely chopped red onion.
- In a separate small bowl, whisk together the Greek yogurt, curry powder, olive oil, lemon juice, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the chickpea mixture and gently toss to coat.
- Stir in the chopped cilantro and taste, adjusting seasoning as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- Serve chilled or at room temperature as a side dish or main course.
Notes
Ensure vegetables are fresh for best texture. Can be served with pita, naan, or on a bed of greens. Adjust spices to personal taste.