August 18, 2011

Curried Checkpea Salad



I adapted my recipe from this recipe by Whole Foods

I haven't had much experience with curry, but I'm really loving the flavor of mild curry!

This is another one of those perfect summer recipes that doesn't require an oven and is served cold.
{Hello summer lifesaver}

Here's what I did:
Ingredients:

2 teaspoons apple cider vinegar
2 tablespoons lemon juice
1/8 cup olive oil
2 teaspoons curry powder
2 teaspoons honey
1/2 teaspoon salt
1/2 cup crasins
1/2 cup sunflower seeds
2 (15-ounce) cans cooked chickpeas, rinsed and drained
1 red bell pepper, cored, seeded and chopped
2/3 cup finely chopped red onion

Directions:

In a large bowl, whisk together vinegar, lemon juice, olive oil, curry powder, honey and salt. Add raisins, sunflower seeds, chickpeas, bell pepper, and onion and toss to combine. Refrigerate for at least one hour. Serve as a side, on top of salad or with pita chips!





The flavor is really unique...
I love the sweet and savory,
and the fresh crunch of the bell pepper with the creamy beans.

And the curry isn't too overpowering at all!

I hope you'll try it!

3 comments:

Lindsay said...

THIS looks AMAZING!

The Michelle Show said...

Hmmmm I wonder what this would taste like puree'd into a hummus-style dip?! Probably fab.

Anonymous said...

as usual alex, your dish looks just beautiful and tasty!!! and i know delicious. where do you find the time and energy to make all these great healthy things to eat! your family is lucky in every way! xoxo

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