Are you ready to transform your boring lunch routine into a culinary adventure? This vegan curry chickpea salad is not just a recipe—it's a vibrant, protein-packed journey that will transport your senses to a world of bold, exotic flavors. Imagine a dish that's incredibly easy to prepare, bursting with nutrition, and so delicious that even die-hard meat-lovers will be begging for seconds. Get ready to fall in love with the most addictive salad you've ever tasted!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Drain and rinse the can of chickpeas under cold water to remove excess sodium and any canning liquid. Set aside in a large mixing bowl.
- Dice the cucumber into small, bite-sized pieces and add it to the bowl with the chickpeas.
- Halve the cherry tomatoes and add them to the mixing bowl. Their sweetness will complement the spices in the curry powder.
- Finely dice the red onion and add it to the bowl. If you prefer a milder flavor, you can soak the diced onion in cold water for a few minutes before adding it to the salad.
- Chop the fresh cilantro and add it to the mixture. This will add a fresh, vibrant flavor to your salad.
- In a small bowl, combine the curry powder, olive oil, salt, and pepper. Mix well to create a dressing. Adjust the seasoning to your taste; you can add more curry powder for a spicier flavor or more olive oil for a creamier texture.
- Pour the dressing over the chickpea mixture and gently toss everything together until all ingredients are well coated with the dressing.
- Let the salad sit for a few minutes to allow the flavors to meld together. This dish can be served immediately or chilled in the refrigerator for a refreshing option.
- Serve the vegan curry chickpea salad in bowls or on a platter. You can garnish it with additional cilantro or a sprinkle of curry powder for presentation.
Tips
- Chickpea Preparation: Always rinse canned chickpeas thoroughly to remove excess sodium and improve texture.
- Flavor Enhancing Trick: Let the salad sit for 10-15 minutes after dressing to allow the spices to fully infuse the ingredients.
- Customization Options: - For extra crunch, add toasted sunflower seeds or sliced almonds - Swap cilantro with fresh parsley if you prefer - Add a squeeze of lemon juice for brightness
- Make-Ahead Friendly: This salad tastes even better the next day, so it's perfect for meal prep.
- Spice Level Control: Adjust curry powder quantity to match your heat preference—start conservatively and taste as you go.
- Storage Tip: Keep the salad refrigerated and consume within 2-3 days for optimal freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
