Curry Chickpea SaladJan 30, 2022
When it comes to lunch, I know it’s not always easy to find something that’s easy, healthy AND delicious. But I think it’s about time we change that lunchtime narrative, right?
Helping others learn to enjoy healthy eating is one of my favorite parts of being a Health Coach. But you don’t have to be one of my one-on-one clients to reap these benefits yourself!
This Curry Chickpea Salad is my new favorite weekly meal prep option, as it takes little time to throw together and it stays fresh for days. To learn more about how to get started, check out my in-depth Meal Prep Guide as well as my Meal Prep Workshop for tons of tips and resources.
But let’s get back to the recipe, shall we?
Curry is one of my favorite spices both due to the depth of flavor is provides as well as the incredible health benefits this healing spice brings to the table. It adds so much tasty goodness to this recipe and others like my Chickpea Curry, Lightened-Up Crockpot Chicken Curry and Curry Chicken Salad.
Curry is a powerful anti-inflammatory (much thanks to the inclusion of turmeric in the blend), may improve heart health, protects against cancer, lowers blood sugar, boosts digestive health and so much more. It’s no surprise that adding spices like curry into your diet is one of my 5 Simple Ways to Embrace an Anti-Inflammatory Diet.
Another star of this show, of course, is chickpeas – another one of my all time favorite superfoods! I love how simple and versatile they are – which you can tell from all of the yummy ways I’ve put them to use in these recipes here.
And if you’ve never given them a try in salad, this is your sign! For another version with celery, grapes and more goodness, check out my Smashed Chickpea Salad as well.
In this curried chickpea salad, I love the addition of red onion, pickles, fresh parsley and dijon for extra flavor and zing. And to bring some needed creaminess, mayo is a must.
I always encourage you to find a healthier version when possible – in this case a brand that uses avocado oil rather than the usual canola. Primal Kitchen and Chosen Foods both make great options I love.
This salad is delicious on its own, enjoyed over a bed of greens, scooped up with crackers, in a sandwich or wrap. It’s truly up to you! Regardless, this recipe is a new meal prep staple in my life (and I hope yours as well).
Enjoy, and happy cooking!
- 15 oz can of chickpeas, drained and rinsed
- ¼ cup avocado oil mayo
- ¼ red onion, finely chopped
- 3 dill pickle spears, chopped
- 3 tbsp raisins (optional)
- 2 tbsp fresh parsley, chopped
- 2 tsp dijon mustard
- 1 tbsp curry powder
- salt & pepper to taste
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