This chickpea curry salad will probably be your new favorite meal prep recipe. It's dairy-free, full of fiber, and vegetable-rich! You can enjoy this chickpea curry on it's own, inside of a lettuce wrap or sandwich, or using naan bread to dip. This chickpea curry will stay well in the fridge, and you can enjoy warm or cold.
ingredients
2 cans chickpeas
1 tbsp olive oil
2 tbsp curry powder
1/2 cup diced red bell pepper
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup loosely chopped almonds
2 tbsp dried cranberries
2 tsp fresh cilantro
juice of 1/2 lime
pinch of red pepper flakes
1/4 tsp sea salt
recipe (makes 4 servings)
drain and rinse chickpeas
place chickpeas in a medium mixing bowl and loosely mash with a fork
add curry seasoning and olive oil and mix
add red bell pepper, celery, red onion, almonds, and cranberries
toss vegetables and chickpeas, add lime juice, top with fresh cilantro and red pepper flakes, and enjoy!
prep time: 15 mins
nutrition info per serving: 395 calories, 18g protein, 36g carbohydrate, 14g fat, 17g fiber, 680 mg sodium