Appetizers / Soups / Salads

Chickpea Salad with Curry Vinaigrette takes 30 minutes to prepare.

Chickpea Salad with Curry Vinaigrette takes 15 minutes to cook.

Chickpea Salad with Curry Vinaigrette makes 8 servings.

The ingredients for Chickpea Salad with Curry Vinaigrette are:

2 (15 oz.) cans of chickpeas (garbanzo beans)
3 garlic cloves, peeled
1 bay leaf
1/2 tsp. salt
1 cup quinoa, rinsed well in sieve under running water
1/2 cup slivered almonds
1/4 cup chopped fresh parsley
2 tbsps. chopped cilantro

Vinaigrette:
1 garlic clove, peeled & pressed
1/4 tsp. salt
2 tsp. curry powder
4 tbsps. fresh lemon juice
2 tbsps. light olive oil

Here is how you make Chickpea Salad with Curry Vinaigrette:

Drain the beans, reserving the broth. Add water to bean broth to achieve 2 cups. Pour into a sauce pan, add rinsed quinoa, whole garlic cloves, bay leaf and salt. Cook until quinoa is tender, approx. 15 minutes. Meanwhile, mix the vinaigrette in a separate bowl. Toast the almonds over medium heat in a non-stick pan and set aside. When quinoa is done, remove the garlic cloves and bay leaf. Put quinoa in a large serving bowl, add the chickpeas and vinaigrette. Stir in parsley, cilantro and about half of the almonds. Just before serving, top with the reserved almonds.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user KAT99337.

The nutritional information for Chickpea Salad with Curry Vinaigrette is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 276.9

• Total Fat: 8.9 g
• Cholesterol: 0.0 mg
• Sodium: 318.8 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 6.9 g
• Protein: 9.5 g