Recipes Nutrients Low Fat Vegetarian Curry Chickpea Salad By Kaleigh McMordie, MCN, RDN, LD facebook twitter linkedin Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition. Learn about our editorial process Kaleigh McMordie, MCN, RDN, LD Updated on September 20, 2019 Print Kaleigh McMordie, MCN, RDN (3 ratings) Total Time: 10 min Prep Time: 10 min Cook Time: 0 min Servings: 4 (1 cup each) Nutrition Highlights (per serving) 153 calories 2g fat 26g carbs 9g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 (1 cup each) Amount per serving Calories 153 % Daily Value* Total Fat 2g 3% Saturated Fat 0g 0% Cholesterol 2mg 1% Sodium 166mg 7% Total Carbohydrate 26g 9% Dietary Fiber 6g 21% Total Sugars 10g Includes 0g Added Sugars 0% Protein 9g Vitamin D 0mcg 0% Calcium 93mg 7% Iron 2mg 11% Potassium 381mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Switch up your regular lunch routine with a healthy vegetarian option. This Curry Chickpea Salad is full of flavor and is packed with vegetarian protein thanks to chickpeas and Greek yogurt. It's also full of veggies, meaning lots of fiber to help keep your blood sugar stable and your belly feeling full. The delicious salad can be enjoyed in a sandwich, on top of a salad, in lettuce cups, or with your favorite whole grain crackers. It's flexible and very easy to make ahead of time, so you have a healthy lunch to eat all week long. Ingredients 1/2 cup nonfat plain Greek yogurt 1 teaspoon curry powder 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 1 can (14.5 ounce) low sodium chickpeas, drained and rinsed 1/2 cup diced red bell pepper 1/2 cup diced celery 1/4 cup raisins 1/4 cup chopped green onion 1/4 cup chopped fresh mint 1/4 cup chopped fresh cilantro Preparation In a large bowl, combine yogurt, curry powder, garlic, and ginger. Whisk until well blended. Add chickpeas, bell pepper, celery, raisins, green onion, mint, and cilantro. Stir to evenly coat with yogurt sauce. Refrigerate in an airtight container until ready to use. Ingredient Variations and Substitutions You can use curry paste instead of curry powder if you have it. Add in any other raw diced vegetables that you have on hand, such as carrots or snap peas. Cooking and Serving Tips Make this chickpea salad ahead of time. It will keep in the refrigerator for up to five days. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit