The.Best.Chickpea.Salad.I.Have.Ever.Tried.So.Far.

This is entirely true. While I love to open me a can of chickpeas, slice some tomatoes, cucumbers and avocado, and have a lazy salad bowl, this curried salad is something else.

And it is easy, too, save for the curry dressing, which is a bit lengthy to prepare, but worth it.

Ingredients:

1/2 head Broccoli 

1/2 – 2/3 can Chickpeas

1 medium Carrot

1 cup Coconut Milk

1 – 1.5 Tbsp. Honey or Maple Syrup

1 – 1.5 Tsp. quality Curry Powder

Corn Starch (optional)

Method:

  1. In a saucepan on medium-low heat, combine coconut milk, honey and curry powder. Simmer, not letting it boil, for about 15-20 minutes, stirring frequently. The sauce should thicken. If it doesn’t, dissolve about 1/2 Tsp. corn starch in a little bit water, and gradually add the mixture to the sauce, stirring all the time. Keep it on simmer for a couple more minutes.
  2. Wash broccoli and cut the florets in small bite size.
  3. Add a few Tbsp. of curry sauce on a skillet over medium-low heat and warm broccoli up in the sauce.
  4. Meanwhile, grate the carrots and drain the chickpeas.
  5. Combine carrots, chickpeas and broccoli, dress with the curry sauce and enjoy! 😉

photo 2

Another easy (and even easier) recipe coming (hopefully!) tomorrow: Thai Green Vegetable Soup.

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