Chickpea Curry Salad Recipe

Close up of a plate filled with a Curry Roasted Chickpea Salad.

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5 from 1 vote

Curry Roasted Chickpeas are a delicious plant-based protein to add to salads (or to snack on alone!).

Prep Time5

Cook Time40

Total Time45

Course: Mains

Cuisine: American

Servings: Servings

Calories: 184kcal

Author: Meredith

Ingredients

Curry Roasted Chickpeas

2, 15 oz cans of chickpeas aka garbanzo beans
1 tablespoon olive oil
1 tablespoon curry powder

Salad Ingredients

Greens of Choice ie - spring mix
Cherry Tomatoes rinsed and halved
Seedless Cucumber rinsed, and cut into quarter-moons
Green Peas cooked and cooled*
Optional: Feta Cheese
Dressing of Choice*

Instructions

Curry Roasted Chickpeas

Preheat oven to 400°F
Drain and rinse canned chickpeas and pat dry with a clean towel
In a medium bowl, toss chickpeas with oil until evenly coated. Add curry powder and toss again until evenly coated
Spread into an even layer on a cookie sheet and bake for 35-40minutes, or until golden brown and crispy
Let cool at least a few minutes before serving
Store leftover roasted chickpeas in an air-tight container in the fridge.*

Curry Roasted Chickpea Salad

Assemble salad ingredients on a plate, starting with greens, then veggies, then chickpeas, then feta (if using), and topping with dressing of choice.

Notes

*An easy option for green peas is a frozen steamer pack! Cook while chickpeas are roasting and set aside to cool prior to placing on salad.

*A few dressings we enjoy with this salad include: a simple oil and vinegar dressing, a lemon based vinegar dressing, and a cucumber ranch yogurt based dressing.

*Note: Stored roasted chickpeas tend to lose their crispy-ness but will still taste good. They will still be great for salads for 1-2 days after cooking, making them a good option for those who like to meal prep.

*Nutrition Facts do not include dressing as calories can vary widely depending on selection of dressing

Nutrition