If you soak and cook some chickpeas and keep them in the freezer, you always have chickpeas for recipes that take your fancy. Or when you cook some, cook twice as many and then use them over the following week in salads, pasta sauces, bakes and other dishes.
Chickpeas are great in salads, and this is a simple, easy salad with celery and carrot – two ingredients usually in your fridge. The dressing has a bit of spice with the use of curry powder. I usually keep some Malay Curry Powder in the cupboards, for use in Malaysian dishes. If you don’t have a generic curry powder, use garam masala.
Have a look at some other Chickpea recipes: Chickpea Salad with Olives, Boondi Salad with Chickpeas and Coconut, Glorious Five Bean Salad, Chickpea Tabbouleh, or Chickpea Sundal. You can also make Baked Chickpeas as a snack.
Are you looking for some Carrot Salads? Sea Spaghetti and Carrot Salad, Summer Roll Salad, Mung Bean and Baked Carrot Salad, Carrot and Blueberry Salad, and Carrot Sambol. Also try Celery Salad with Sour Grapes and Burrata.
Chickpea and Carrot Salad with a Curry Dressing
Take cooked or canned chickpeas and mix with some toasted coconut shreds, chopped celery, shredded carrot and coriander leaves. Chopped light green crispy celery leaves are Ok too. Make a dressing with curry powder, olive oil and lime juice. A pinch of salt may be necessary. Taste and adjust for curry powder and lime juice.
recipe notes and alternatives
Try adding a few raisins to the salad also.