“ Toasting the chickpeas in this hearty salad gives them a nutty, caramelized flavor and a cooling curried yogurt offsets the heat from harissa, a Tunisian hot chili sauce. Sarah, Recipe Hunter ”
- Curry Powder
- Kalamata Olive
- Lemon Juice
- Lemon Zest
- Lime Juice
- Olive Oil
- Red Onion
- White Wine Vinegar
- Yellow Onion
Chickpeas are such a healthy, inexpensive, and versatile ingredient and this hearty salad combines a host of international flavors into a delicious weeknight salad. Toasting the chickpeas gives them a nutty taste and slightly crispy exterior and the addition of harissa, a fiery Tunisian hot chili paste, gives the entire dish just a little bit of heat. Tossed with arugula and topped with a cooling curried yogurt sauce, this is a big-flavored salad you can feel good about eating over and over again.
“ How we eat and live are best pursued with balance. I'm not completely vegetarian and not likely to be, but I cook mostly plant-based dishes and only use meat / fish as a condiment, rather than the main event. ”
Susan is based out of Northern California and is a self-acclaimed “Flexitarian,” balancing the personal desire to move towards a vegetarian diet with a family who enjoys their meat. We love how practical and balanced she is towards her vegetarian cooking, making it seasonal, delicious, and hearty enough for even the most bullish carnivore. These kale chips are just one example of her recipes that look too good to turn down!
Here's a handy tip to help you make this Pan-Fried Chickpea Salad with Curried Yogurt recipe.Read the full tip >
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