A fresh and crunchy salad with chickpeas and the sweetness of a delicious curry dressing sauce and raisins. Learn how to make this easy chickpea curry salad.
What do you need?
- 2/3 cup chickpeas from can
- 1/2 cup uncooked brown rice
- 1/2 cucumber
- 1 cup coleslaw mix
- handful of raisins
- 2 tbsp tahini
- 1/2 tbsp curry powder
- 1 tbsp lemon juice
- 1 tbsp mustard
- 1 tbsp maple syrup
- salt and pepper
How do you make the chickpea curry salad?
- Cook the rice according to the package
- Divide the coleslaw over to plates (or cut it if whole)
- Cut the cucumber in slices and in four and divide over plates
- Drain and rinse the chickpeas and divide over plates
- Make the sauce by mixing the tahini, curry powder, lemon juice, maple syrup, mustard, salt and pepper
- Divide the cooked rice over the plates
- Top the salad off with the raisins and the sauce
I just love a good, fresh and healthy salad. Especially with a lot of flavour. A salad is lovely to eat for lunch and dinner and I just love meals that are very easy to make. Like this one! What I currently do is making dinner for 2 and then keep half to eat it for lunch the next day. So if you’re making this for you and your partner, just double the recipe and then you have lunch sorted as well. It saves thinking about what you’re gonna eat for lunch, you have more nutrients in your system and I just think it’s nice and easy. I find that it makes me feel better, I eat something fresh, diverse and flavourful and in the morning I can just grab my container.
For this salad you start with cooking the rice so that it can get nice and ready whilst you’re making the rest of the salad. I like to use brown rice so that it keeps me fuller for longer as if holds more fiber and keeps my blood sugar more stable. Then I divide my coleslaw over 2 plates. I just buy a coleslaw mix with white cabbage, red cabbage and carrot which is already cut up to make this meal even easier. Then slice half a cucumber up by slicing it in half and in half again and then cutting it into slices of 4 parts. Also divide this over the 2 plates. Drain and rinse 2 1/3 cups of chickpeas and divide these over the plates as well.
Then you make the curry sauce. Grab a small bowl and add in the tahini, mustard, curry powder, maple syrup, lemon juice and some salt and pepper. Stir well and to make it more of a dressing you can add in some water until you have the consistency you prefer. Add the cooked rice into both salads and top the salad of with the raisins and the curry sauce.