Thursday, November 8, 2007

Recipe: Curried Chickpea Salad

This is our favorite dish to bring to a party, and it seems everyone loves it as much as we do! My girls love this-Mara can eat a whole bowl full, which is amazing to me. We usually bring pita chips with this dish for other guests to enjoy. At home, it's great over a bed of lettuce.
I got this recipe from Whole Foods, and haven't done too many changes to it except leave out the onions (which I kept in the recipe below).


  • 2 teaspoons apple cider vinegar
  • 2 tablespoons lime juice
  • 4 tablespoons olive oil
  • 2 teaspoons curry powder
  • 2 teaspoons maple syrup
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 4 cups cooked chickpeas (two 15-ounce cans)
  • 1 red bell pepper, chopped
  • 2/3 cup red onion, finely chopped
  • 1/2 cup cilantro or parsley, chopped
  • 2 teaspoons cumin seeds
In a small mixing bowl, stir together vinegar, lime juice, olive oil, curry powder, maple syrup and salt. Add raisins and set aside. Combine chickpeas, bell pepper, onion and cilantro in a medium bowl.Heat a small skillet over medium-high heat and toast cumin seeds until slightly browned and fragrant, about 1 minute. Stir cumin seeds along with dressing-raisin mixture into chickpea salad. Season with additional salt if desired.

Enjoy! This dish is so much better the next day :)


Anonymous said...

this was wonderful. I made it for a family barbecue and it was a huge hit. I would however, reduce the apple cider vinegar next time (i actually diluted the dressing by adding more olive oil and maple syrup,) or even replacing it with balsamic vinegar.