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The Salad Mr Hated Everything About

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A few days before Easter I got a phone call from Mr’s mum. She was looking for a recipe for a curried chickpea salad; something she could whip up a batch of and keep in the fridge for a few days while bringing portions of it to work for lunch. I told her I was sure I could find something and that I’d make a batch for Easter supper, so we could try it out, and she would have some left to start off taking it for lunch.

I was pretty happy with how it turned out, as was Mr’s mum and the other Easter guests. The chickpeas take up the spicy, tangy vinaigrette really well. Next time, I would suggest a little more curry, because I would like the flavor to be a little more prevalent, but that’s just me.

There was one person who was downright unenthused about our curried chickpea salad, Mr. He’s the apple of my eye, but decidedly not a fan of chickpeas; nor does he enjoy curry. In his eyes this was pretty much salad gone wrong. Luckily, the Easter feast provided a lot of other options for him, so he could abstain from the chickpeas and the curry without missing too much of the meal.

Curried Chickpea Salad

(recipe adapted from Quick and Dirty in the Kitchen)

1/2 Cup sultanas

2 – 15 oz tins chickpeas

1 red bell pepper

2 tsp apple cider vinegar

2 Tbsp lime juice

1/4 Cup olive oil

2 tsp curry powder (I’ll increase to 1 Tbsp next time, I like a little more heat)

2 tsp maple syrup

1/2 tsp salt

1 punnett alfalfa sprouts

Directions

  •  Soak the sultanas in some hot water so that they will plump up.
  • Drain the tins of chickpeas and rinse them well.
  • Dice the bell pepper.
  • Put the three aforementioned ingredients together in a large resealable bowl.
  • Add the apple cider vinegar, lime juice, olive oil, curry powder, maple syrup, and salt to a bowl and whisk together the vinaigrette.
  • Drizzle the vinaigrette over the chickpea, sultana and pepper mixture, and seal the bowl. The longer you let it sit the more married the flavors will be.
  • Add the alfalfa sprouts just before serving, so that they don’t get soggy, tossing to coat.
  • Serve!

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I think it would be awesome to experiment with the add-ins of this salad: cut grapes instead of sultanas, cubes of avocado, diced cucumber, maybe serve it over some greens… the options are limitless!
Just remember to try to keep your salad balanced. The vinaigrette has maple syrup for sweet, curry for spicy, apple cider vinegar for sour, and salt to even it out.  Chickpeas make the salad earthy and fulsome, but the sultanas add some sweet chewiness, and the sprouts give it a little crunchy bite. Add whatever you please to the mix, but if you try to keep a balance of flavors and textures in mind your salad will be all the better for it.
Because Mr doesn’t like chickpeas, nor curry, this is what Mr’s Mum has to say about the salad (because she is the one who had the idea): “I like the variety of flavors in the salad, and think that it will be good with lots of different add ins. Works for me!” The avocados were her idea!
This time last year: Potstickers
And the year before: Chicken and Pepper Panini

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