In my next life, I’d like to come back as this salad. I mean why be a dolphin or Oprah or Harry Styles when you could be THIS? Kinda like my Mediterranean Chickpea Salad and Curried Chicken Salad, there’s no cooking required so this lunch dream comes together in no time. If you can use a can opener and chop a pepper, you can make this salad!
The low down on ingredients
Chickpeas: Canned or cooked from dried, you do you! Just be sure to drain and rinse them since they’re the star of the show. Cilantro: Fresh herbies for color and delish flavor. Green onions: I love the flavor of green onion but red onion would be a good stand-in if you have that on hand. Bell pepper: Delivering color, crunch and a pop of flavor. Any color works but I like red or orange here. You could also use carrot or celery. Raisins: I definitely don’t love raisins, but they’re SO good in this salad. Dried cherries or cranberries work great, too. Cashews: Mmmmm salty, buttery, crunchy cashews. I prefer them here but almonds or pepitas would do! Tahini: The makings a of a creamy sauce sans mayo. Woot woot! Maple syrup: Sweetness balances the acid in the dressing. You can sub honey or agave. Spices: Curry powder and turmeric make for a lusciously flavorful sauce that’s healthy to boot.
Let’s make it!
Can you tell that this is one of those posts where the recipe is so freaking tasty that the post could never in a million years do it justice? And it literally has two steps!
How to store
Dare I say this salad gets better with age? It’ll last up to five days in an air tight container in the refrigerator. You can prep it ahead by keeping the dressing separate and combining everything just before serving.
Serving ideas
By itself or in a wrap, this salad is enough on its own! That said, it’s delish served alongside some other recipe faves like:
black bean burgers grilled fruit kabobs summer quinoa salad grilled sweet potatoes
CURRIED CHICKPEAS FOR PRESIDENT.
