Indian Spiced Chickpea Salad

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 216.1
  • Total Fat: 4.6 g
  • Cholesterol: 3.7 mg
  • Sodium: 605.6 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 8.2 g
  • Protein: 11.3 g

View full nutritional breakdown of Indian Spiced Chickpea Salad calories by ingredient


Introduction

I made this up with the veggies I had left the day before my grocery run... turned out AMAZING! I love the contrast of the mint against the curry... :D If you want a cooler salad, just wilt some fresh spinach instead of heating the frozen, then let it come to room temp before serving.
Feel free to add/sub any veggies you want here. I made this up with the veggies I had left the day before my grocery run... turned out AMAZING! I love the contrast of the mint against the curry... :D If you want a cooler salad, just wilt some fresh spinach instead of heating the frozen, then let it come to room temp before serving.
Feel free to add/sub any veggies you want here.
Number of Servings: 3

Ingredients

    1/2 tbsp olive oil
    1/2 cup chopped onion
    1/2 tsp garlic
    1 cup canned or cooked chickpeas, rinsed well
    1 1/2 cups frozen spinach
    1/2 tsp curry powder
    1/2 tsp cumin
    dash sea salt
    dash pepper
    1 medium/large carrot, grated or finely chopped
    1/2 medium green (or your favorite color) bell pepper, finely chopped or julienned
    3/4 cup chopped cucumber
    1 small tomato, chopped

    DRESSING:
    3/4 cup low-fat kefir or plain yogurt
    pinch dried mint leaves
    1/2 tsp garlic
    1 tsp lemon juice, to taste
    pinch sea salt
    dash cumin

Directions

Heat saute-pan over medium heat. Add olive oil. Saute onions until they just barely start to brown; add in garlic. Quickly stir, then add in chickpeas and spinach (I added mine in frozen, but it will heat better defrosted!), and season with curry powder, cumin, salt, and pepper.

While that is heating, stir together chopped veggies in medium/large serving bowl. Set aside.

Mix all ingredients for dressing together and pour over mixed veggies. Stir to coat. (don't taste the dressing by itself unless you LOVE raita - it's a bit shocking without the contrast of the curry).

When chickpeas and spinach are heated, spoon about 2/3 cup of it into each bowl. Top with about 2/3 - 3/4 of fresh veggies and dressing, and toss together.

Enjoy!

Makes about 3 - 1 1/2 cup servings, for a side dish, or 2 servings for a lunch meal.

ALTERNATE DIRECTIONS:
Follow directions but omit frozen spinach. Stir cooled chickpeas into veggies, toss, and refrigerate overnight. Serve over fresh spinach leaves.

Number of Servings: 3

Recipe submitted by SparkPeople user PESCETARIAN.