So, I needed a good portable, quick, stick-to-your-ribs cold salad to take on a kayaking adventure at a friends boathouse.
This Curried Chickpea Salad is one of my go to salads. I switch a few things up, depending what’s on hand. Either parsley or cilantro are fine, but I do prefer cilantro. I’ve also used either dried cranberries or raisins. The raisins go especially good with the curry, making it feel a little more East Indian.
It takes no time to make this salad – just toast the cumin seeds and toss everything into a bowl. It’s good to let it marinate for a few hours before dishing up to let the flavors meld together.
This recipe is great for cholesterol control and weight loss thanks to the chickpeas. This power food, also known as garbanzo beans, is high in fiber and low in fat. Super yummy, too.
By the way, this salad was a huge hit with my friends.