Chickpeas seasoned with turmeric, curry, fresh lemon and a hint of cayenne pepper served on toasted sourdough bread.
Curry Chickpea Salad
When I need to make a quick lunch or looking for a simple, healthy snack I turn to a can of beans, some seasonings and bread or chips. In 10 minutes or less, I have a satisfying, guilt free, hunger curbing snack or lunch. This curry seasoned chickpea salad is no exception.
This seasoned chickpea smash has a little bit of spice since I added cayenne pepper. With cayenne a little goes a long way. I love spice, but I can't overdo it. A small quarter teaspoon added just the right amount. This recipe also calls for turmeric, curry and lemon zest and juice. It has a vibrant, spicy and exotic flavor. Not to mention, it is vegan, healthy and super simple to put together when you are pressed for time.
This recipe can also be doubled very easily. It is a perfect topping or even a dip. It can be spread on French bread for a delicious homemade bruschetta appetizer for a crowd-pleasing starter.
Easy Lunch or Snack
- 1 can chickpeas
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh parsley chopped
- zest of one lemon
- 1 tablespoon fresh lemon juice
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon curry
- ¼ teaspoon cayenne
- sea salt to taste
- toasted bread
Strain can of chickpeas and smash with fork in a large mixing bowl.
Add all ingredients to the smashed chickpeas and mix well. Spread onto to toasted bread and serve.
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