Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Simple Chickpea Salad
Course:
Brunch/Lunch/Dinner
Cuisine:
Canadian
Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
2
servings
Calories:
364
kcal
Author:
Gloria Duggan | Homemade & Yummy
Nutritious, healthy and budget-friendly, this
Simple Chickpea Salad
is easy to make, and perfect for lunch or dinner. Vegan and gluten-free too!
Print Recipe
US Customary
-
Metric
Ingredients
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
teaspoon
turmeric
¼
teaspoon
curry powder
(or to taste)
½
teaspoon
smoked sea salt
(or pink salt)
1
teaspoon
agave nectar
(or honey)
fennel fronds
(for garnish)
Instructions
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.
Video
Notes
If you don't happen to have curry flavoured olive oil, use regular olive oil and slightly increase the amount of curry powder.
Tried this recipe?
Snap a photo and tag me on Instagram @homemadeandyummy
Nutrition
Calories:
364
kcal
|
Carbohydrates:
42
g
|
Protein:
11
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Sodium:
1219
mg
|
Potassium:
805
mg
|
Fiber:
12
g
|
Sugar:
5
g
|
Vitamin A:
11965
IU
|
Vitamin C:
16.1
mg
|
Calcium:
128
mg
|
Iron:
3.2
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.