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Coconut Curry Chickpea and Apple Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 -3 servings
Author Amy Rains

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

  1. Begin by making the dressing. Blend first 8 ingredients into a food processor or blender (coconut milk through basil.
  2. Drain and rinse chickpeas and place into a medium sized bowl. Add *apples, raisins, bell pepper, almonds, and red onion. Toss to combine.
  3. Drizzle about 1/2 cup dressing onto salad (or more to taste).
  4. Garnish with fresh basil.
  5. Serve over fresh arugula (if using)

Recipe 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.