This Curried Chickpea Salad was a summertime go-to when I was working full time because it can be made in advance during weekly meal prep, and is cold and refreshing when the weather is hot. When I packed up my lunch in the mornings, I would start with a bed of leafy greens such as baby spinach or spring mix, top them with a big scoop of this salad, and lunch was ready!
This salad gets better as it sits in the fridge and the flavors in the dressing have time to develop, making it a perfect option for a weekly meal prep session. It’s loaded with fiber, plant-based protein, and antioxidants, so it will keep you full without slowing you down. It makes a great side dish for summer barbecues and picnics, too!
Original publication date: June 7, 2021
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.
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
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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