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Best Curried Chickpea Salad

A quick, easy, and flavorful salad that combines protein-packed chickpeas with crunchy veggies and a zesty dressing, perfect for busy lives.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Vegetarian
Calories: 240
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed look at you, going for those plant proteins!
  • 1 cup diced cucumber for that crunch factor
  • 1 cup diced red bell pepper hello, color!
  • 1/2 cup diced red onion because why not?!
  • 1/2 cup grated carrots this is where we sneak in some extra nutrition
  • 1/4 cup chopped fresh cilantro the herb that says ‘I care’
Dressing Ingredients
  • 1/4 cup plain Greek yogurt for creaminess
  • 1 tablespoon curry powder the star of the show!
  • 1 tablespoon lemon juice a little zing never hurt anyone
  • to taste salt and pepper season, season, season!

Method
 

Preparation
  1. Start by tossing all your chopped veggies—the cucumber, red bell pepper, red onion, and carrots—into a big bowl.
  2. Add the chickpeas to the bowl and toss them gently.
  3. In a separate small bowl, combine the Greek yogurt, curry powder, lemon juice, and a sprinkle of salt and pepper. Whisk until smooth.
  4. Pour your dressing over the salad and mix everything together.
  5. Let the salad sit in the fridge for at least 30 minutes to let the flavors mingle.
Serving
  1. Serve the salad chilled, garnish with fresh cilantro, and enjoy!

Notes

Feel free to substitute ingredients based on your preferences. This salad keeps well in the fridge for about three days.