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Curried Chickpea Salad

Curried Chickpea Salad is a summertime go-to for lunchtime meal prep, because it can be made in advance, and is cold and refreshing when the weather is hot.

Prep:

15

minutes

Cook:

0

minutes

TOtal:

15

minutes

Ingredients

2 15-oz. cans chickpeas, drained and rinsed

1 large apple, cored, diced

4 green onions, thinly sliced

1 heaping cup halved red seedless grapes

1/2 cup roughly chopped cashews


For the dressing:

1 cup plain, unsweetened Greek yogurt

1 Tbsp. pure maple syrup

Juice of 1 large lemon

1 tsp. yellow curry powder

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. ground turmeric

Instructions

  1. In a large bowl, combine the salad ingredients: chickpeas, diced apple, sliced green onions, halved grapes, and chopped cashews. Set aside.
  2. In a medium bowl, combine dressing ingredients: yogurt, maple syrup, lemon juice, and spices. Whisk about 60 seconds, until well combined and the curry powder begins to dissolve.
  3. Pour the dressing over the salad ingredients in the large bowl. Stir until everything is combined and evenly coated with the dressing.
  4. Serve immediately, or refrigerate (covered) for up to several days. Serve as it is, or on top of a bed of greens such as lettuce, baby spinach, or spring mix.