Coconut Curry Chickpea Salad - Vegan

The Coconut Curry Chickpea Salad is a symphony of tropical flavors and textures, bringing together the creamy richness of coconut milk with the subtle heat of curry. The chickpeas provide a hearty base, while fresh vegetables like cherry tomatoes, cucumber, and red bell pepper add vibrant color and crispness. A touch of lime juice and fresh cilantro brightens up the entire dish.

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Temps de préparation 15

Temps de cuisson 15

Temps total 30

Type de plat Salad

Cuisine International

Portions servings

Calories 320 kcal

Ingrédients

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon curry powder

1 can chickpeas, drained and rinsed

1 cup coconut milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

2 cups mixed greens

Instructions

Heat the olive oil in a large pan over medium heat.
Add the onion and garlic, sauté until fragrant and soft, about 5 minutes.
Stir in the curry powder and cook for another minute.
Add the chickpeas and coconut milk, stirring to combine.
Season with salt and black pepper, and simmer for 10 minutes until slightly thickened.
Remove from heat and let cool to room temperature.
In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, and cilantro.
Add the cooled chickpea mixture and lime juice to the vegetables, tossing gently to combine.
Serve the salad over mixed greens.

Nutrition (per 100g)

Keyword chickpeas, coconut curry, colorful dish, curry dressing, dairy-free, easy recipe, fresh vegetables, gluten-free, healthy lunch, high fiber, lime juice, nutritious meal, one-pan recipe, plant-based, quick meal, refreshing, summer salad, tropical salad, vegan salad, vibrant flavors

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Coconut Curry Chickpea Salad – Vegan