Curried Chickpea Salad01

Curried Chickpea Salad

It’s only Wednesday but I’m already dreaming about the upcoming three day holiday weekend.  Let’s give it up for a long weekends… wahoo!

Curried Chickpea Salad02

What’s everyone got planned this weekend?  I’m taking advantage of the nice weather and getting together with my family for one last summer BBQ.  Here in CT we can sometimes continue the BBQ season throughout September (or January for the more tenacious carnivores out there), but this weekend unofficially marks the end of summer.  Boo.  As much as I’m looking forward to Fall, I know what soon comes after that… cold, snow, more cold, and more snow.  I’m so not ready for that.

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I whipped up this salad for me and my husband last weekend and we gobbled it up in one sitting.  It’s all healthy stuff so I don’t feel guilty at all.  Wahoo for 100% healthy eats!

This salad is sort of like a chunky hummus got together with some guacamole.  I’m a big fan of both so I’m loving that I can have the best of both worlds on one plate.  I also love that there is no mayo in the recipe.  That role is covered by the avocado which can be called nature’s green mayonnaise.  It helps to hold the mashed chick peas and assorted veggies together.  If you’re not a celery person then you can omit it, but I have to admit that it really did add a nice crunch to the salad.

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You can enjoy it in a million ways (roughly).  I kept it low carb and ate it with endive.  If you’re not a fan of the bitter endives (like my husband), any big size leafed lettuce will absolutely work.  I bought some stone ground whole wheat pita bread and turned them into bite sized “sandwiches” for my hubby.

Speaking of sandwiches, you could totally make a full size sandwich, too.  Just think of all the ways you might enjoy tuna fish, egg salad or chicken salad.  Anything you can do with those will work with this stuff too.

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Curried Chickpea Salad Recipe
(About 2-8 servings, depending on how you serve it)

Ingredients:

  • 1 can (15.5 ounce) chickpeas, drained and rinsed
  • 1 avocado, skin and pit removed, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup chopped celery
  • 1 clove of garlic, minced
  • sprinkling of chopped fresh cilantro, to taste
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • juice of 1 lemon

Directions:

  1. In a big bowl, using a fork or pastry blender mash the chickpeas.  I liked to keep them on the chunky side.
  2. Add in the chopped avocado, red onion, celery, minced garlic, cilantro, curry powder, salt, pepper, and lemon juice.  Mix all of the ingredients together.  (Really gently if you still want avocados to be chunky, not so gently if you want green mayo.)

Adapted from:  Love & Lemons

 

Rating:

3 Hats

 

 

Here are some other delish vegetarian eats.

Black Bean Burrito Bowl

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Veggie Pizza

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