Description
Easy 1-bowl curried chickpea salad with apples, pecans, cranberries, and a delicious spicy yogurt base. Serve with radicchio cups for a fun lunch, snack, or appetizer.
Ingredients
- 1 15-oz. can chickpeas, drained and rinsed
- 1/3 cup dried cranberries
- 1 red or green apple, cored and diced
- 1/2 cup lightly packed fresh cilantro, roughly chopped
- 1/3 cup chopped pecans
- 1/3 cup unsweetened plain coconut or almond milk yogurt
- 2 tsp curry powder
- 1/4 tsp Himalayan sea salt
- 1/8 tsp garlic powder
- juice from 1 lime, squeezed (~1 TBSP lime juice)
- 1 head of radicchio, separated into leaves
For serving
- sliced avocado
- fresh cilantro
Instructions
- To a large bowl, add the chickpeas, dried cranberries, diced apple, chopped cilantro, chopped pecans, plain yogurt, curry powder, garlic powder, Himalayan sea salt. 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 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 refrigerator for 2-3 days and reassemble before serving.
Notes
Recipe adapted from Salad Samurai
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Lunch, Appetizer
- Method: Raw
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free