Name: Curried Chickpea and Coriander Salad
Yield: Serves 4-6
Cuisine: British
Ingredients: salt and freshly ground black pepper; 20 ml oil; 1 red pepper, finely sliced; 75 g raisins or dates (optional); 2 tsp maple syrup; 2 tbsp lime or lemon juice; a handful of coriander (stalks and all), roughly chopped; ½ tsp turmeric; 1 tbsp vinegar; 1 red onion, finely chopped; 1 tomato, chopped; 1 tbsp tomato purée; 2 x 400 g tins chickpeas, drained and rinsed; 1 tbsp cumin seeds; 2 tsp curry powder (I use mild Madras); a couple of handfuls of baby spinach

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is a really tasty salad, both substantial and healthy. It’s still one of my favourites and I make it all the time, but these days I like to add tomatoes. Serve with fresh green leaves, a generous drizzle of Yoghurt Tahini Dressing and toasted pitta bread, or as part of a mezze. It also makes a great filling for a wrap!

Ingredients

Europe
United Kingdom
Starter
London
Gluten-free
Vegan

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of