Curried Chickpea Salad

(makes 6 servings)

2 tsp
2 tsp
1/2 C
2 tsp
2 tsp
1/2 tsp
1/4-1/2 tsp
1/2 C
2 tsp
2
1
2/3 C
3
1/2 C
6 C

2 C
apple cider vinegar
fresh lime juice
virgin olive oil
curry powder
maple syrup
salt
red pepper flakes
raisins
cumin seeds, toasted
15-oz cans chickpeas rinsed and drained
red or yellow bell pepper, chopped
finely chopped red onion
celery stalks, sliced
cilantro or parsley, chopped
mixed greens (rainbow kale is terrific and colorful!)

Optional: pita chips or pita bread rounds*

Whisk the vinegar, lime juice, olive oil, curry powder, maple syrup, pepper flakes, and salt together in a large bowl. Add raisins*, cumin, celery, chickpeas, bell pepper, onion, and cilantro or parsley*.

Toss to combine. Spoon over salad greens and serve with pita chips on the side.

*Alternate preparation for a picnic

Mix salad together as directed, leaving out the raisins and cilantro or parsley. Cover tightly and refrigerate overnight.

Add the raisins and cilantro or parsley to the chickpea salad before packing your picnic. Keep the salad greens separate. Serve in halved pita bread rounds with greens mixed in as desired.

From Leslie Shipman, director of guest services

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