A few days before Easter I got a phone call from Mr’s mum. She was looking for a recipe for a curried chickpea salad; something she could whip up a batch of and keep in the fridge for a few days while bringing portions of it to work for lunch. I told her I was sure I could find something and that I’d make a batch for Easter supper, so we could try it out, and she would have some left to start off taking it for lunch.
I was pretty happy with how it turned out, as was Mr’s mum and the other Easter guests. The chickpeas take up the spicy, tangy vinaigrette really well. Next time, I would suggest a little more curry, because I would like the flavor to be a little more prevalent, but that’s just me.
There was one person who was downright unenthused about our curried chickpea salad, Mr. He’s the apple of my eye, but decidedly not a fan of chickpeas; nor does he enjoy curry. In his eyes this was pretty much salad gone wrong. Luckily, the Easter feast provided a lot of other options for him, so he could abstain from the chickpeas and the curry without missing too much of the meal.
Curried Chickpea Salad
(recipe adapted from Quick and Dirty in the Kitchen)
1/2 Cup sultanas
2 – 15 oz tins chickpeas
1 red bell pepper
2 tsp apple cider vinegar
2 Tbsp lime juice
1/4 Cup olive oil
2 tsp curry powder (I’ll increase to 1 Tbsp next time, I like a little more heat)
2 tsp maple syrup
1/2 tsp salt
1 punnett alfalfa sprouts
- Soak the sultanas in some hot water so that they will plump up.
- Drain the tins of chickpeas and rinse them well.
- Dice the bell pepper.
- Put the three aforementioned ingredients together in a large resealable bowl.
- Add the apple cider vinegar, lime juice, olive oil, curry powder, maple syrup, and salt to a bowl and whisk together the vinaigrette.
- Drizzle the vinaigrette over the chickpea, sultana and pepper mixture, and seal the bowl. The longer you let it sit the more married the flavors will be.
- Add the alfalfa sprouts just before serving, so that they don’t get soggy, tossing to coat.