Curry Chickpea Layered Salad

Elevate your salad game with the Curry Chickpea Layered Salad! A medley of vibrant veggies and marinated chickpeas, all dressed in a zesty curry-infused dressing.

Course Main Course, Salad

Cuisine Indian Fusion

Keyword 30 minute meals, chickpea curry, layered salad, no bake

Prep Time 25

Total Time 25

Servings servings

Calories 260kcal

Author Jackie Akerberg

Equipment

Ingredients

Curry Dressing Ingredients

2 tbsp roasted tahini
2 lemons juiced
1½ tbsp curry powder
1½ tbsp maple syrup
⅓ cup plain unsweetened dairy free yogurt
1 tsp dijon mustard
1 tbsp coconut aminos
2 tbsp rice vinegar
salt and pepper to taste

Salad Ingredients

28 oz canned chickpeas drained
½ red onion finely chopped
5 celery stalks finely chopped
3 carrots shredded
2 cups red cabbage shredded
1 red pepper finely chopped
¾ cup golden raisins
¾ cup sliced almonds
½ cup fresh dill finely chopped

Instructions

Add the ingredients for the dressing to a jar and whisk with a fork to combine. Season to taste, adjusting to your preference with additional lemon juice, salt, pepper, or maple syrup if desired.
Carefully pour the dressing into the bottom of the canister.
Layer all of the ingredients in the canister in the order listed, starting with the chickpeas and onions so they can marinate.

Notes

This salad is best prepared 24-48 hours ahead of time so the chickpeas can soak up lots of vibrant flavor from the dressing.

Once you’re ready to serve, flip the canister upside down over a bowl and it dresses itself!

Order your own canister here

Nutrition