the taste space

Curried Chickpea Salad with Carrots and Currants (The Best Chickpea Salad Ever)

Posted in Favourites, Mains (Vegetarian), Salads by janet @ the taste space on May 11, 2013

Curried Chickpea Salad with Currants and Carrots

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 panroasted 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?

Curried Chickpea Salad with Currants and Carrots

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.

29 Responses

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  1. coconutandberries said, on May 11, 2013 at 8:51 AM

    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
    .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:

    • janet @ the taste space said, on May 11, 2013 at 11:54 AM

      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:

      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:

      Please check back with any of your other salads (the apple one sounds so intriguing). One can never have too many chickpea recipes. :)

      • coconutandberries said, on May 12, 2013 at 4:07 AM

        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!

      • janet @ the taste space said, on May 12, 2013 at 8:48 AM

        Oh, I do not mind at all, Emma. It looks like we have similar tastes. :)
        Please let me know how that sauce turns out. :)

    • janet @ the taste space said, on June 13, 2013 at 1:26 PM

      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. :)

  2. kimmythevegan said, on May 11, 2013 at 7:22 PM

    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 =)

    • janet @ the taste space said, on May 12, 2013 at 8:52 AM

      Oh, that sounds like a delicious salad, I love how citrus sparkles in salads.. and cucumber. I am loving cucumber these days. :)

  3. Gabby @ the veggie nook said, on May 12, 2013 at 12:22 AM

    This looks soooo good Janet! I have some carrots in my crisper that are just asking to be put to use ;)

  4. Kari @ bite-sized thoughts said, on May 12, 2013 at 4:17 AM

    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 :)

  5. Joanne said, on May 12, 2013 at 8:00 AM

    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…) :)

  6. […] Curried Chickpea Salad with Carrots and Currants […]

  7. Deb in Hawaii said, on May 12, 2013 at 7:09 PM

    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. ;-)

  8. Hannah said, on May 12, 2013 at 8:46 PM

    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!

    • janet @ the taste space said, on May 13, 2013 at 7:24 AM

      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? :)

  9. Genevieve said, on May 13, 2013 at 12:47 PM

    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!

    • janet @ the taste space said, on May 13, 2013 at 7:01 PM

      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. :)

  10. Chez Foti said, on June 23, 2013 at 9:51 AM

    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.

  11. annelifaiers said, on June 24, 2013 at 2:29 PM

    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!

  12. […] but I’ll say it again. Her recipes are simple, tasty and healthy. I highly recommend her Curried Chickpea Salad with Carrots, Mustard-Miso Dressing, Raw Zucchini Alfredo, Raw Carrot Cupcakes, and Greek Lemon and Quinoa […]

  13. […] should not come as a shock, since it is very similar to my beloved Curried Chickpea Salad with Carrots and Currants with a smattering from my Moroccan Carrot Salad. Next time, though, I think I will try the original […]

  14. […] Curried Chickpea Salad with Carrots and Currants […]

  15. […] 7. Curried Chickpea Salad with Carrots and Currants (The Best Chickpea Salad Ever) […]

  16. Connie said, on January 1, 2014 at 8:17 PM

    I just made this..and then.. I ate almost the entire bowl! It was soooo good!

  17. Dsayko said, on January 24, 2014 at 1:04 PM

    Thoughts on substituting dried cranberries for the currants?

    • janet @ the taste space said, on January 24, 2014 at 5:07 PM

      Raisins would be a better substitute, but I think cranberries would be rather grand, too. Especially if you like cranberries more than raisins. :)

  18. […] Curried Chickpea Salad with Carrots and Currants […]

  19. […]  I then drizzled my favourite curried maple tahini dressing, which I usually reserved for my chickpea and carrot salad with excellent results. I needed to double the dressing since this salad was so […]

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