Curried Chickpea Salad

Kick your lunchtime salad staple up a notch with this tasty recipe

Traditional Indian spices and flavours imbue this chickpea salad. Spoon the salad into a whole wheat pita bread shell and top with alfalfa sprouts or shredded lettuce for a tasty lunch.

Serves: 8

INGREDIENTS

2 teaspoons apple cider vinegar
2 teaspoons lime juice
¼ cup olive oil
2 teaspoons curry powder
2 teaspoons maple syrup
½ teaspoon salt
½ cup seedless raisins
2 teaspoons cumin seeds, toasted
2 (15 ounce) cans cooked chickpeas, rinsed and drained
1 red bell pepper, cored, seeded and chopped
⅔ cup finely chopped red onion
½ cup cilantro or parsley, chopped
8 cups mixed greens
4 cups pita chips (optional)
Whole wheat pita bread shells (optional)

METHOD

In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt. Add raisins, cumin, chickpeas, bell pepper, onion and cilantro and toss to combine. Spoon chickpea salad over salad greens and service with pita chips on the side, if you like, or spoon into whole wheat pita bread shells.

Enjoy!

Recipe reprinted with permission of Whole Foods Market. See original here.

 

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