Curried Chickpea and Coriander Salad

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

Ingredients

Method