How to do a chickpea curry?

To make chickpea curry, sauté onions, garlic, and ginger in oil until fragrant. Add spices like curry powder, turmeric, and cumin to release their oils. Stir in cooked chickpeas and a liquid base like coconut milk or crushed tomatoes. Simmer until thick and flavorful, then serve over rice or with flatbread.

How to use chickpeas for salad?

Rinse canned chickpeas well and pat dry. Use whole or mash some for creaminess. Mix with chopped veggies, herbs, a tangy vinaigrette, and optionally fruits or nuts. Chill for at least 30 minutes so flavors blend. Chickpeas hold their shape well and absorb dressings beautifully.

What to have with curried chickpeas?

Serve Curried Chickpea Salad with rice, naan, or grain bowls. Add crunchy side salads, roasted vegetables, or flatbread. For a filling meal, combine with lentils, tofu, or grilled veggies. The salad also works great as part of a mixed platter or wrap filling.

Why is chickpea curry good for you?

Chickpeas are packed with fiber, plant-based protein, iron, and folate. They support digestion and help maintain energy levels. Spices like turmeric and cumin offer anti-inflammatory and antioxidant properties. Combined, they create a meal that supports gut health, heart health, and immune function.

Curried Chickpea Salad Recipe That Boosts Health & Flavor

Description

Curried Chickpea Salad delivers bold flavor, plant protein, and easy prep. Vegan, gluten‑free, great for lunches or meals on the go.

Ingredients

2 tablespoons olive oil
Juice of 1/2 lime
2 teaspoons apple cider vinegar
2 teaspoons curry powder
2 teaspoons maple syrup
1/2 teaspoon sea salt
1/2 teaspoon ground turmeric
1/4 teaspoon garam masala
2 (15-ounce) cans chickpeas, rinsed and drained
1 cup chopped red bell pepper
2 celery stalks, chopped
1/2 cup chopped Medjool dates (or raisins)
2 tablespoons finely chopped red onion
1/3 cup chopped fresh cilantro
Chopped cashews (optional)
Fresh spinach or spring mix for serving

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Instructions

Make the Dressing: In a large mixing bowl, whisk together the olive oil, lime juice, apple cider vinegar, curry powder, maple syrup, sea salt, turmeric, and garam masala.
Combine the Salad: Add the chickpeas, red bell pepper, celery, chopped dates, red onion, and cilantro to the bowl with the dressing. Stir well until all ingredients are evenly coated.
Serve: Arrange a bed of spinach or spring mix on serving plates and spoon the chickpea salad on top. Sprinkle with chopped cashews if desired.