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.
1 can chickpeas - this recipe is also so delicious with chicken, I like to use rotisserie chicken
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
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