Sunday, May 31, 2015

Curry chickpea and apple spinach salad

Curry chickpea and apple spinach salad

Sometimes I love going into a meal without knowing what to make.  It allows me to think about my food.  Many times I will make and eat something I have made a hundred times before.  Other times, like today, I make something new, and it turns out great.  
I knew I wanted a salad at some point today, and I thought that would be a good base.  I just got a big tub of organic baby spinach, so it needs to be used.  I then took out some chick peas and kept adding more ingredients.  In the end I had a whole new recipe and it was so good. Fresh, crispy and full of flavor.  

Ingredients: (for 2)

In a large bowl, add the following

1 15oz. can of chickpeas, drained and rinsed
1 medium carrot, peeled and diced into 1/4 inch pieces 
2 ribs celery, washed and diced into 1/4 inch pieces 
1/2 large cucumber, peeled, seeded and diced into 1/4 inch pieces
1 large fuji apple, peeled, seeded and diced into 1/2 inch pieces
1 packed cup of baby spinach, chopped medium size
1/2 cup raisins 
1/2 cup of your favorite plant based mayonnaise
juice of 1/2 lemon
2 tsp. curry powder
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt (optional)

Combine all the above ingredients, and mix very well.  

After mixing, cover and place in fridge to chill for about 1/2 hour.  
To serve, fill a plate with as much baby spinach as you will eat, and scoop the chickpea mix on top.  It is creamy enough that you don't need any additional dressing.

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