Chickpea Spinach Salad With Curry Yogurt Dressing Recipe

Introduction

This Chickpea Spinach Salad with Curry Yogurt Dressing is a vibrant and satisfying dish perfect for a quick lunch or a light dinner. The creamy, tangy dressing infused with curry powder adds a delightful twist to nutritious chickpeas and fresh spinach.

Ingredients

• 1 1/2 teaspoons curry powder
• 3 tablespoons apple cider vinegar
• 3 tablespoons full-fat yogurt
• 3 tablespoons olive oil, plus more as needed
• 2 teaspoons Dijon mustard
• 4 scallions, light green and white parts sliced
• 1/4 cup fresh parsley or cilantro leaves, finely chopped
• Salt and pepper, to taste
• 2 (15-ounce) cans of chickpeas, rinsed
• 3 packed cups (3 ounces) baby spinach

Instructions

1. Step 1: In a large serving bowl or transportable container, whisk together the curry powder, apple cider vinegar, yogurt, olive oil, and Dijon mustard until smooth. Stir in the sliced scallions and chopped parsley, then season with salt and pepper to taste.
2. Step 2: Add the rinsed chickpeas to the dressing and toss until they are well coated. Use a fork to lightly mash about one-quarter of the chickpeas to create a creamier texture.
3. Step 3: Add the baby spinach and gently toss to combine everything evenly. Taste and adjust salt if needed.
4. Step 4: Serve the salad immediately, or store it in the refrigerator for up to 3 days. If serving after storing, let it sit at room temperature for 30 minutes and drizzle with a little extra olive oil before serving.

Tips & Variations

• For a nuttier flavor, toast the chickpeas lightly before mixing them into the salad.
• Swap out spinach for kale or arugula for a different leafy green texture and taste.
• Add chopped cucumber or cherry tomatoes for extra freshness and crunch.
• If you prefer a spicier dressing, add a pinch of cayenne pepper or a dash of hot sauce.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving after refrigerating, allow it to come to room temperature for about 30 minutes and drizzle with a little olive oil to refresh the flavors. This salad is best enjoyed fresh to keep the spinach crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy yogurt for the dressing?

Yes, you can substitute full-fat yogurt with a plain non-dairy yogurt such as coconut or almond-based yogurt. This will keep the dressing creamy while accommodating dietary preferences.

Is it necessary to mash the chickpeas?

Mashing a quarter of the chickpeas creates a creamier texture and helps the dressing cling better, but you can skip this step if you prefer a chunkier salad.

Chickpea Spinach Salad With Curry Yogurt Dressing Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

A vibrant and nutritious Chickpea Spinach Salad featuring a flavorful curry yogurt dressing. This easy-to-make salad blends wholesome chickpeas and fresh spinach with a tangy, spiced dressing perfect for a light meal or side dish.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Global
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 1 1/2 teaspoons curry powder
• 3 tablespoons apple cider vinegar
• 3 tablespoons full-fat yogurt
• 3 tablespoons olive oil, plus more as needed
• 2 teaspoons Dijon mustard
• Salt and pepper, to taste

Salad

• 4 scallions, light green and white parts sliced
• 1/4 cup fresh parsley or cilantro leaves, finely chopped
• 2 (15-ounce) cans of chickpeas, rinsed
• 3 packed cups (3 ounces) baby spinach

Instructions

1. Prepare the dressing: In a large serving bowl or transportable container, whisk together the curry powder, apple cider vinegar, full-fat yogurt, olive oil, and Dijon mustard until the mixture is smooth and well combined. This will create the flavorful curry yogurt dressing that coats the salad.
2. Add herbs and season: Stir in the sliced scallions and finely chopped parsley or cilantro. Season the dressing with salt and pepper to taste, adjusting as needed for your preferred flavor intensity.
3. Incorporate chickpeas: Add the rinsed chickpeas to the bowl and toss them thoroughly with the dressing until they are well coated, ensuring each chickpea absorbs the delicious flavors.
4. Mash some chickpeas: Use a fork to mash about one-quarter of the chickpeas in the bowl, which will help thicken the dressing and add creaminess to the salad’s texture.
5. Add spinach and combine: Add the packed baby spinach to the bowl and toss everything together gently but thoroughly, mixing the leafy greens with the chickpeas and dressing.
6. Taste and adjust seasonings: Sample the salad and add more salt if necessary. The salad is now ready to serve immediately or to be stored.
7. Storage and serving tips: If preparing ahead, cover the salad and refrigerate for up to 3 days. Before serving, remove from the fridge, allow it to come to room temperature for about 30 minutes, and drizzle lightly with additional olive oil to refresh the flavors.

Notes

• This salad can be made a day ahead and stored in the refrigerator to allow flavors to meld.
• For a vegan version, substitute the full-fat yogurt with a plant-based alternative.
• Adjust the curry powder quantity to suit your spice preference.
• Additional fresh herbs like mint or basil can be added for extra flavor.
• Serve as a light lunch or a side dish to grilled meats or roasted vegetables.
• Make sure to rinse canned chickpeas well to remove excess sodium if concerned about salt intake.

Keywords: chickpea salad, spinach salad, curry yogurt dressing, healthy salad, vegetarian salad, easy salad recipe, no-cook salad