We go a bit bonkers for chickpeas around here. They pack a good amount of fiber, protein, and vital nutrients like folate while being satisfying. Also, I love how well they pick up flavors like the combination of spices we have in this Curried Chickpea Salad Bowl. For more chickpea recipes, we recommend checking out our popular Homemade Hummus, this Chickpea and Cauliflower Salad, and this Easy Chickpea Salad with Lemon and Dill.
Making Our Chickpea Salad Bowls
This salad bowl breaks down into four parts: You can always add and substitute your favorite salad toppings or cut down on the carbs with a bed of greens instead of rice. Or bump up the flavor and make our Cilantro Lime Rice. The chickpeas take minutes to make. They are easy. Since we start with canned or cooked chickpeas, all we need to do is heat them through with our spice blend. We borrowed the combination of spices from our recipe for Curry Chicken (so good, by the way). There’s garam masala, cumin, turmeric, garlic powder, and onion powder. Then to make the chickpeas taste richer, we add some tomato paste. I love them. Once your chickpeas are heated, you can make a quick salad of finely diced cucumber and bell pepper. Then assemble your salad bowls. Rice or grains go on the bottom, then top with the curried chickpeas, salad, and a hearty drizzle of our sesame sauce. The perfect lunch or dinner!
More Chickpea Recipes
How to Cook Dried Chickpeas and How to Make AquafabaRoasted Red Pepper HummusPerfectly Crispy FalafelEasy Bean Salad (with chickpeas and black beans)Seriously Good Quinoa Salad with ChickpeasEasy Chickpea Salad with Feta, Lemon, and Dill
You might also enjoy our Tahini Lemon Quinoa Bowls! 2 (15-ounce) cans chickpeas, drained and rinsed 1 tablespoon neutral oil like vegetable or avocado oil 1 scallion, thinly sliced, optional 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 1/2 tablespoons tomato paste 1 ½ cups finely diced cucumber 1 ½ cups finely diced red bell pepper Sesame sauce, recipe below 1 ½ teaspoons Dijon mustard 1 ½ teaspoons toasted sesame oil 2 teaspoons rice vinegar 2 to 3 dashes hot sauce Pinch salt Dash dill pickle juice, optional 2Add the chickpeas and 1/3 cup of water. Cook until the chickpeas are heated, and the sauce begins to stick to the chickpeas. Season to taste with salt. Set aside while you make the salad. 3For the salad, stir together the cucumber, bell pepper, and a pinch of salt. 4If needed, reheat your rice.
