Updated: Dec 29, 2019
Wow, this chickpea salad turned out so tasty and let me tell you the best part.... it couldn’t be easier to make! It will take you all of 5 minutes to whip this up! Curry is one of those spices that you either love or hate, for me, it’s definitely a love. The curry flavor in this recipe isn’t too overpowering, it's subtle enough for even the haters to give it a try. I'm so excited for you all to try this out!
Although this is a vegetarian dish, if you're more of a carnivore, I have good news, this recipe is just as delicious with chicken. Replace the chickpeas with chicken, I like to use rotisserie chicken and simply tear it into small pieces.
I'd love to know what you think, leave any comments, questions or concerns in the comments below or feel free to message me directly.
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may create something even better!
If you don't 'have chickpeas, use chicken instead, I like to use rotisserie chicken
If you don't have Greek or Icelandic yogurt, use dairy free Greek style yogurt
If you don't have olive oil, use avocado oil
If you don't have pistachios, use almonds, pumpkin seeds, sunflower seeds or any nut you have
If you don't have cilantro or parsley, try using mint and/or dill
I n g r e d i e n t s
1 can chickpeas
Approx. 1/4 tsp curry powder, garlic powder, onion powder (add more to taste)
1/2 cup plain Greek or Icelandic yogurt
1 tbsp olive oil
1 tbsp honey
1 handful of pistachios
1 tbsp of cilantro and/or parsley
salt and pepper to taste
D i r e c t i o n s
Rinse chickpeas under water and pat dry.
In a large bowl combine all ingredients.
Stir until well combined. Taste and add more spices until desired taste.
If time allows, chill in refrigerator.
Serve inside half an avocado, on top of salad, as a sandwich on gluten free bread or a lettuce wrap, as a side dish, or eat it straight up with a spoon.
Any leftovers can be stored in the fridge