Description
A quick, vibrant chickpea spinach salad tossed in a creamy curry yogurt dressing, with fresh herbs and scallions for brightness. Some chickpeas are mashed for texture, making this a flavorful, no-cook meal ready in 20 minutes.
Ingredients
1½ tsp curry powder
3 tbsp apple cider vinegar
3 tbsp full-fat yogurt
3 tbsp olive oil, plus more as needed
2 tsp Dijon mustard
4 scallions, light green and white parts sliced
¼ cup fresh parsley or cilantro, finely chopped
Salt and pepper, to taste
2 (15-oz) cans chickpeas, rinsed
3 packed cups (about 3 oz) baby spinach
Instructions
- In a large bowl, whisk together curry powder, apple cider vinegar, yogurt, olive oil, and Dijon mustard until smooth.
- Stir in scallions and parsley or cilantro. Season with salt and pepper to taste.
- Add chickpeas and toss to coat in dressing.
- Mash about ¼ of the chickpeas with a fork in the bowl to thicken the texture.
- Add spinach and toss until combined.
- Taste and adjust seasoning with more salt or vinegar if needed. Serve immediately or refrigerate for up to 3 days.
Notes
- For extra freshness, add cucumber or crumbled feta.
- Pickled jalapeños or lemon juice can brighten the flavor.
- To keep vegan, use a plant-based yogurt alternative.
- Toasted nuts or seeds add a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 3mg
