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Protein packed chickpeas with apples, a delicious blend of fresh veggies, and creamy coconut curry dressing round out this nutrient packed salad that is bursting with flavor! One of the things I love about this salad is how I get to use beans for extra protein, fiber, and staying power just like I do in many of my other favorite bean-based meals.
Now that my kids are in school all day, I actually have some extra time during the day to be sure I’m eating something tasty and nutritious for lunch! I love this salad because of the spicy/sweet combination with the tanginess of lemon, but also because of the many different textures. Crunchy apples and almonds, sweet raisins, and the chickpeas make this a palette pleaser for me. Since apples are one of my favorite ingredients to use this time of year, I also love creating go-to apple recipes that bring out their natural sweetness in both savory and sweet dishes.
You all know how much I love my spicy food with a bit of tang, this dressing is perfect! I used my Thai Lemon Coconut Curry Dressing that packs a punch and also adds more sweetness with the basil. The coconut milk and almonds add a perfect amount of healthy fats, and the combination of chickpeas with vegetables round out the protein and fiber. Talk about a nutrient power house!
Being honest here, this is not a dish my kids love (or the bean hating husband for that matter), but this one is solely for me. And I love that! This lasted me 3 lunches this week and was so simple to put together. Definitely worth the 10 minutes for 3 meals! Another little tip I want to add, is that if this salad will last you the course of a few days, add in your apples fresh each time. They won’t hold up very well. Also, the Thai Lemon Coconut Curry Dressing will have more than enough for the salad, you will only need about 1/2 cup. You can save the extra dressing for another dish.
Coconut Curry Chickpea and Apple Salad
Ingredients
- For the dressing:
- 3/4 cup full fat canned coconut milk
- 1 Tbsp Thai Curry Paste
- 1 tbsp apple cider vinegar
- Juice of 1 lemon
- 1 tbsp lemon rind
- 1 tsp turmeric
- 1 tbsp honey
- ¼ cup chopped fresh basil
- For the Salad:
- 1 14 oz can chickpeas
- 1 green apple, cut into 1 inch pieces
- 1/4 cup raisins
- 1/4 cup chopped red bell pepper
- 1/4 cup almonds
- 1/4 cup chopped red onion
- 2 tbsp chopped fresh basil
- 1 cup loose arugula leaves, optional
Instructions
- Begin by making the dressing. Blend first 8 ingredients into a food processor or blender (coconut milk through basil.
- Drain and rinse chickpeas and place into a medium sized bowl. Add *apples, raisins, bell pepper, almonds, and red onion. Toss to combine.
- Drizzle about 1/2 cup dressing onto salad (or more to taste).
- Garnish with fresh basil.
- Serve over fresh arugula (if using)
Notes
