Chickpea Spinach Salad With Curry Yogurt Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
