Coconut Curry Chickpea and Apple Salad
Servings: 2 -3 servings
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
If this salad is to be enjoyed over a few days, wait to add the apple fresh for each use. Otherwise it doesn't keep well.