A delightful and flavorful Curry Roasted Chickpea Salad that’s perfect for a quick and healthy meal. The combination of curry-spiced roasted chickpeas and fresh, crisp vegetables makes this salad a true culinary delight.
Curry Roasted Chickpea Salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lemon
- Preheat the oven to 400Â°F (200Â°C).
- In a bowl, toss the chickpeas with olive oil, curry powder, salt, and pepper.
- Spread the seasoned chickpeas on a baking sheet in a single layer.
- Bake for 20-25 minutes or until the chickpeas are golden and crispy.
- In a large salad bowl, combine the roasted chickpeas with cucumber, cherry tomatoes, red onion, and cilantro.
- Drizzle lemon juice over the salad and toss gently to combine.
- Serve immediately and enjoy your Curry Roasted Chickpea Salad!
Total Time: 30 minutes
Nutritional Information (per serving): Calories: 220, Fat: 10g, Carbohydrates: 28g, Protein: 7g