Enough of the doom-and-gloom? Bring on more tasty salads!
It has been a while since I proclaimed to make the best salad ever. As I continue to make more and more salads, I have higher salad expectations.
My old favourites are still wonderful:
The Best Salad Ever (First Version): Turkish Bulgur, Pomegranate and Almond Salad
The New Best Salad Ever (dethroning the above): Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa
The Best Lentil Salad Ever: 11-Spice Lentil Salad with Capers and Currants
And now, I present to you: The Best Chickpea Salad Ever.
I eat chickpeas a lot, but I don’t usually eat them as the main salad component. I would have a hard time thinking of a good cold chickpea-based salad off the top of my head. I don’t like chickpeas with vinaigrettes, preferring them pan–roasted or smothered in thick sauces. However, as soon as we tasted this salad, both Rob and I were smitten.
This is a perfect chickpea salad, combining the tang I enjoy from vinaigrettes with a light creaminess from tahini along with a sweet spice from curry powder, contrasted with sweet currants and carrots. It is quite similar to my favourite lentil salad, except I am using a pre-made curry powder. Granted, the success of your salad will depend entirely on the curry powder you use. I am very partial to Penzey’s sweet blend which is fragrant and flavourful without being too spicy or earthy. It is highlighted perfectly with the touch of maple syrup.
I had this recipe bookmarked for the longest time and once I made it, I was sad I hadn’t made it earlier. Do not delay in trying it out. It will make a great potluck salad this summer.
What is your favourite salad?
This is my submission to Deb for this week’s Souper Sundays, to this month’s Four Seasons Food Challenge, to this week’s Healthy Vegan Fridays, to this month’s My Legume Love Affair, to this month’s Bookmarked Recipes and to this month’s Eat Make Grow Blog Hop for picnic eats.
Gena’s Curried Chickpea Salad
Adapted (minimally) from Choosing Raw
2 cups cooked chickpeas
2 large carrot, grated finely (use the smallest size on your grater)
1/3 cup dried currants
2 tbsp tahini
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp water
1.5 tsp Bragg’s or soy sauce (I used Bragg’s)
2 tsp maple syrup
1 tsp curry powder (I used Penzey’s sweet blend)
1. In a small bowl, combine dressing ingredients: tahini, lemon juice, apple cider vinegar, water, Bragg’s/soy sauce, maple syrup and curry powder.
2. In a larger bowl, stir together chickpeas, carrots and currants. Toss with as much dressing as desired.
Serves 3-4.
I must have missed this one over at Choosing Raw. Looks good to me though. I’m a little obsessed with fruit (dried or fresh) in salads, chickpeas are my favourite bean, and I add tahini to everything! I noticed I’ve made no.1 and no.3 of your best salads so I better get on with no.2 when I next get a good mango.
I’d probably agree with you about not using chickpeas typically as a base for a salad, they usually get combined with a grain or roast veg of some sort. I love the orangette butternut chickpea tahini salad, the everyday chickpea-quinoa salad from Appetite for Reduction is good to I haven’t made that for ages though..oh and have you made angela’s roasted chickpea buddha bowl? Not really a salad http://ohsheglows.com/2013/03/05/roasted-buddha-bowl/
.I like chickpeas with bold flavours like punchy fresh herbs, lemon, olives and capers. I’m getting carried away so I’ll leave you with a couple of the chickpea salad recipes on my to-make list:
http://www.manifestvegan.com/2010/06/mint-apple-chickpea-salad/
http://www.edibleperspective.com/home/2013/2/26/blood-orange-quinoa-kale-salad-amp-blood-orange-quinoa-parfa.html
http://www.101cookbooks.com/archives/moroccan-carrot-and-chickpea-salad-recipe.html#comments
Hi Emma, Boo-yah – more recipe son my hit list! 🙂 I’ve made something similar to the AFR quinoa-chickpea salad but have yet to actually stick to Isa’s recipe. It is delicious. I’ve made Orangette’s salad eons ago but I should try it again, now that I enjoy tahini much more. If you like her salad, you might also like this one I made back then: https://tastespace.wordpress.com/2010/10/26/yam-zucchini-and-chickpea-salad/
Ange’s bowl looks right up my alley but haven’t tried it yet. I find her sauces a bit too nooch-heavy for me. This noochy sauce and bowl has been on my hit-list, too, though: http://healthishappiness.com/2013/03/12/kale-chickpea-carrot-rice-bowl/
Please check back with any of your other salads (the apple one sounds so intriguing). One can never have too many chickpea recipes. 🙂
Haha, glad you don’t mind me bombarding you with recipes! I’m going to try that health is happiness tonight. The sauce sounds intriguing…Have a good Sunday!
Oh, I do not mind at all, Emma. It looks like we have similar tastes. 🙂
Please let me know how that sauce turns out. 🙂
Hey Emma, I thought I’d get back to you. I made Heidi’s Moroccan salad and it was great even though I made so many subs… probably less Moroccan since I used cilantro instead of mint and lime instead of lemon.. but it was very good. 🙂
YUM – this looks *so* good! I think this may be my new favourite salad! Currently it is a black bean, cucumber, tomato & avocado salad with lime/olive oil dressing. It’s super tasty, but I’m excited to try this.
Looking forward to following your blog =)
Oh, that sounds like a delicious salad, I love how citrus sparkles in salads.. and cucumber. I am loving cucumber these days. 🙂
This looks soooo good Janet! I have some carrots in my crisper that are just asking to be put to use 😉
I love this salad because it is so pantry-friendly. 🙂
The best chickpea salad ever is a big claim – but I can see that it might be justified! What a wonderful ingredient list. I think I’d love this 🙂
I’m going to have to try this salad out around here as we both love chickpeas and I love tahini-based dressings (not sure the.boy even knows what tahini is lol…) 🙂
[…] Curried Chickpea Salad with Carrots and Currants […]
I love to have a good chickpea salad on hand to pull out for lunches and snacks and this one looks perfect. I can’t wait to try it with my favorite curry blend. Thanks for sending it to Souper Sundays this week. 😉
Alas, no. The dressing looks great, but icky desiccated-but-simultaneously-squelchy-ugh currants.
More for you this way, though, right? 😉 And hey, at least I like chickpeas and tahini!
You are too funny. Do you prefer raisins? I like currants more than raisins since they are smaller (less squishy) and less of a raisin taste. Maybe dates would be better for you? 🙂
I’ve made a similar salad with shredded carrots and raisins, but I hadn’t thought to add chickpeas – they would go perfectly with the curried tahini dressing while bulking up the meal at the same time. I love chickpea salads, so I’ll have to add this to the list, especially for potlucks!
Thanks Genevieve. My easiest way to make something a meal is by adding beans. Chickpeas for the win. Your version looks great too.. all the carrot ribbons. I like how it isn’t that tahini-heavy. 🙂
Looks like a mighty fine salad to me. I love chick peas but can’t say I eat them much outside of hummus and stews, but I’m reckoning this recipe could be my turning point! Divine line of ingreds. Thanks so much for entering the Four Seasons Food challenge, would make the perfect picnic addition.
I agree with everything Louisa just said above! Love the tahini in there – it’s so good used like that as a dressing. I’m bookmarking this one. Thanks!
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I just made this..and then.. I ate almost the entire bowl! It was soooo good!
YES! You are awesome!!! 🙂
Thoughts on substituting dried cranberries for the currants?
Raisins would be a better substitute, but I think cranberries would be rather grand, too. Especially if you like cranberries more than raisins. 🙂
[…] Curried Chickpea Salad with Carrots and Currants […]
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