Simple ingredients are all it takes to make this Healthy Chickpea Salad. Looking for an easy gluten-free and meatless dinner option? I’ve got you covered.
Nutritious chickpeas combined with fennel and spiralized carrots, lightly coated with a flavourful curry salad dressing.
Love zoodles? Check out this delicious Greek Zoodle Salad. A fun summer salad perfect for bbq parties.
Chickpeas are a staple in my kitchen cupboard. With FALL and apple season just around the corner, my Apple Salad with Chickpeas is great for breakfast, brunch or lunch.
With summer behind us, most families are back to crazy busy schedules. Getting everyone out the door in the morning starts the day off running. Then, the running continues will all the extra activities. I remember driving my girls to dance classes several times a week, not to mention weekends too.
With all the craziness, preparing food for breakfast, lunch, and dinner can seem like such a chore and downright over-whelming for some. I guess that is way takeout is so popular. Why not try some easy chickpea recipes instead?
How To Make Healthy Chickpea Salad
Did you know that many healthy recipes are not difficult to make? Most require only a few ingredients, like in this simple chickpea recipe.
For this easy, healthy chickpea salad you will need the following ingredients:
- curry flavoured olive oil
- lime juice
- curry powder
- agave nectar
I use canned chickpeas all the time. I have found a great organic brand at my local Costco. Some people refer to them as garbanzo beans, and they are the main ingredient in hummus and falafel (I bet you already knew that right?).
This chickpea salad with fennel and carrots makes a great main dish for dinner. This recipe makes 2 nice size servings.
I used a spiralizer to cut the carrots (I love using kitchen gadgets), but you can cut them however you like. Grate, julienne, dice, there is NO wrong way to get the job done. The same goes for the fennel. I just thinly sliced it.
Open the canned chickpeas and give them a rinse. That is the convenience of using the canned variety. If I had to cook the chickpeas, I would have had to PLAN ahead of time. Isn’t that the problem most people have? Planning the meals? Why make it harder than it has to be. USE CANNED, they are ready when you are. By all means, feel free to cook them from scratch if you wish.
Put the carrots, fennel and chickpeas in a bowl. Mix together the curry vinaigrette. Have you ever tried curry flavoured olive oil? So good. If you don’t have any, not to worry. You can simply use regular olive oil (or oil of your choice) and increase the curry powder slightly.
Combine everything together and there you have it, Healthy Chickpea Salad is ready to eat. All done in about 20 minutes (including cutting the veggies).
Healthy Chickpea Recipes
Are chickpeas healthy? YES! They are a great source of protein, carbs, fiber, vitamins and minerals. They are the perfect budget-friendly meat alternative and can be used in a variety of recipes. Here are a few of the recipes you can find on my site:
Next time you are in the need of a quick dinner option that is easy to make, and easy on the budget too, I hope you give this Healthy Chickpea Salad with Curry Vinaigrette a try. Nutritious meals don’t have to be time-consuming.
What is your favourite way to enjoy chickpeas?
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Healthy Chickpea Salad with Curry Vinaigrette
For the Salad:
- 5 ounces fennel (sliced)
- 5 ounces carrots (spiralized)
- 14 ounces canned chickpeas (rinsed)
For the Curry Vinaigrette:
- 2 tablespoons curry flavoured olive oil (or any oil)
- 1 ½ tablespoons lime juice
- ⅛ teaspoons turmeric
- ¼ teaspoons curry powder (or to taste)
- ½ teaspoons smoked sea salt (or pink salt)
- 1 teaspoons agave nectar (or honey)
- fennel fronds (for garnish)
- Rinse the canned chickpeas with water in a mesh sieve and set aside.
- Cut the fennel and carrots however you like. I thinly sliced the fennel and sprialized the carrots. Place in a bowl.
- Add the chickpeas to the carrots and fennel.
- Mix the vinaigrette ingredients together. Pour over salad ingredients, and toss to coat.
- Divide salad into 2 serving bowls. Garnish with fennel fronds.