This Curry Chickpea Salad is a fast and easy no-cook lunch that's perfect for summer. Light, fresh, filling, tangy, and flavorful!
Course: Lunch, Main Course, Side Dish
Total Cost: $1.39 recipe / $0.70 serving
Servings: 21 cup each
Author: Beth - Budget Bytes
1/4cupfinely chopped red onion$0.07
Prepare the dressing first. Stir together the yogurt, Dijon, honey, curry powder, and salt. Set the dressing aside.
Rinse and drain the canned chickpeas. Chop the cilantro and finely chop the red onion. If you'd like to soften the flavor of the red onion, first slice it and then let the slices soak in cold water for about five minutes. Drain the onion, then finely chop.
Combine the chickpeas, chopped cilantro, chopped red onion, and the prepared dressing in a bowl. Stir to combine. If you prefer, you can slightly mash the chickpeas to create a different texture. Taste and adjust the salt or other ingredients to your liking. Serve cold.
*You can use either regular-style yogurt or Greek yogurt, keeping in mind that Greek yogurt will create a very thick dressing.