Oh, chickpeas! I could eat chickpeas everyday of the week. They have a lot of fiber, and they provide an amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats. For Day #5 of Meat Free Week I made this chickpeas salad with a great currie dressing that will keep you satisfied for hours.

Curried Chickpea Salad1



– 1 and 1/3cup of chickpeas, cooked

– 1 /2 cup of cucumber, diced

– 1/2 cup of carrots, diced

– 1/2 cup of apple, diced

– 1/2 cup of avocado, diced

– 1/3 cup of coconut milk

– 1 teaspoon of curry powder

– 1 tablespoon of extra virgin olive oil

– 1 teaspoon of tahini

– 1 tablespoon of lemon juice

– Salt and pepper

Curried Chickpea Salad2


Curried Chickpea Salad3


To make the sauce put 1/3 cup of chickpeas in the blender with the coconut milk, olive oil, tahini, lemon juice, salt and pepper and blend for about 1 minute. You can add some water if the consistency is too thick.

Put the rest of the ingredients in a bowl, cover with the curry dressing and toss gently until everything is well covered. Keep in the fridge until serving.

Get curried! ♡


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