Curried Chickpea Salad Flavors (Printable Version)
# What You'll Need:
→ Salad Base
01 -
1 can (400 g) chickpeas, drained and rinsed
02 -
125 ml cucumber, diced
03 -
125 ml bell pepper, diced (red or yellow preferred)
04 -
60 ml red onion, finely chopped
05 -
60 ml raisins
→ Dressing
06 -
60 ml plain yogurt
07 -
2 tablespoons curry powder
08 -
1 tablespoon lemon juice
09 -
Salt, to taste
10 -
Black pepper, to taste
# Step-by-Step Directions:
01 -
In a large mixing bowl, add the drained chickpeas, diced cucumber, bell pepper, finely chopped red onion, and raisins. Stir gently to ensure even distribution of ingredients.
02 -
In a separate bowl, whisk together plain yogurt, curry powder, lemon juice, salt, and pepper until smooth and fully incorporated.
03 -
Pour the dressing over the salad ingredients and fold gently until all components are evenly coated in the curry yogurt dressing.
04 -
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with fresh herbs if desired.
# Helpful Notes:
01 -
For a spicier profile, add a pinch of cayenne pepper or finely chopped jalapeño to the dressing.
02 -
Substitute coconut or cashew yogurt for a dairy-free version.
03 -
Allowing the salad to chill for several hours or overnight enhances the flavor complexity.
04 -
Store leftovers in an airtight container in the refrigerator for up to 4 days; refresh with a splash of yogurt or lemon juice before serving.
05 -
Try adding carrots, celery, or spinach for extra texture and nutrients.