I’m writing this post with the sniffles and a tickly throat…all of the telltale symptoms that a cold is coming for me.
Sometimes I like being sick. Is that a weird thing to say?
OK, maybe I could do without the physical symptoms, but being a highly active person, sometimes I forget to slow down.
Being sick quite literally forces me to take some time to rejuvenate both my body and my mind.
Lounging on the couch eating nicecream while binge-watching This Is Us (who else is obsessed???) sounds pretty great right about now, but we’re about to road trip to Indiana to visit my extended family and there’s a lot to get done around here.
Mostly in the form of food preparation because when I travel, I tend to take my kitchen with me.
These Curried Cranberry Apple Pecan Chickpea Salad Cups are on my list of easy things to prepare for the trip.
You’re going to love whipping this mixture up for easy fall lunching!
And hey, curry is good for colds, right?
I love chickpea salad variations because they’re so easy to whip up for quick lunches.
I’ve been experimenting with adding curry powder to my chickpea salads for a while now, but I could never get it to taste quite the way I wanted it too.
The result was both bland and bitter at the same time, if that makes sense.
The addition of all fruit really makes the salad pop without any added sugars.
Enter sweet seasonal apples and plump dried cranberries to offset the bitter taste of the curry and spicy radicchio leaves and you have a match made in heaven.
I was inspired to serve my Curried Cranberry Apple Pecan Chickpea Salad from a recipe in the book Salad Samurai.
I don’t use radicchio as much as I should, and I’m pretty sure I used to pick around it in the bagged salads my mom used to buy from the store.
This chicory leaf adds a spicy slightly bitter flavor and a beautiful purple color to salads and dishes!
If you’re not a radicchio fan or don’t have it on hand, try serving this chickpea salad in collard greens, on your favorite seeded bread, on crackers, or as a salad topper.
Enjoy these Curried Cranberry Apple Pecan Chickpea Salad Cups for a fun lunch or snack.
It’s great for meal prep and stores well in the refrigerator for later use.
I think they’d be super cute served as appetizers for a party, but so far the only party I’ve invited them to is my own personal lunch table.
You just had to be there.
If you make these Curried Cranberry Apple Pecan Chickpea Salad Cups, let me know!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your sandwich stacks!
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- 1 15 oz can chickpeas, drained and rinsed
- ⅓ cup dried cranberries
- 1 red or green apple, cored and diced
- ½ cup lightly packed fresh cilantro, roughly chopped
- ⅓ cup pecans, roughly chopped
- ⅓ cup unsweetened plain coconut or almond milk yogurt
- 2 tsp curry powder
- ⅛ tsp garlic powder
- juice from 1 lime, squeezed (~1 TBS lime juice)
- 1 head radicchio, separated into leaves
- For serving: sliced avocado and fresh cilantro
- To a large bowl, add the chickpeas, dried cranberries, diced apple, chopped cilantro, chopped pecans, plain yogurt, curry powder, garlic powder, and fresh squeezed lime and stir well to combine.
- To separate the radicchio leaves, trim the stem of the head and remove the first layer of outer leaves and discard. They should fall away from the base. Continue to trim the stem, removing layer after layer of radicchio leaves as you go. Discard the tough center core and keep all remaining leaves.
- To assemble, spoon Curried Cranberry Apple Pecan Chickpea Salad into radicchio leaves and top with sliced avocado and fresh cilantro. Serve immediately.
- Store leftover chickpea salad and radicchio leaves separately in the fridge for 2-3 days.