Curried Apple Salad with Spiced Chickpeas

Treat your family to a vibrant, savory salad by Vancouver food blogger Brianne of Natural Girl Modern World. http://www.naturalgirlmodernworld.com/home/curry-apple-salad-with-spiced-chickpeas. Brianne’s delicious combination of crisp, sweet, crunchy and savory hits all the marks!

Ingredients:

Glazed Pecans

  • 2 tsp coconut oil
  • 2 tbsp maple syrup
  • ¾ cup pecans

Salad

  • 142 grams (5 oz) mixed organic greens
  • 1 cucumber, chopped
  • 2 granny smith apples, sliced
  • ¾ cup glazed pecans (above)

Spiced Chickpeas

  • 1 can chickpeas (425 grams, 15 oz)
  • 2 tsp coconut oil, melted
  • 1 tsp Madras curry powder
  • 1 tsp cumin powder
  • ½ tsp cinnamon
  • ½ tsp garlic powder
  • ¼ tsp sea salt

         Curry Vinaigrette

  • ¼ cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp Madras curry powder
  • ¼ tsp cumin powder
  • 1/8 tsp cardamom
  • ¼ tsp maple syrup
  • ½ tsp sea salt
  • black pepper to taste

Instructions:

Glazed Pecans

  1. Start by making the glazed pecans to allow them to cool before adding to salad. Preheat oven to 350 degrees.
  2. Melt 2 tsp coconut oil over medium-high heat. Add maple syrup and whisk to combine.
  3. Bring mixture to a bubble, then remove from heat. Add pecans and toss to coat well.
  4. Transfer pecans to a parchment-lined baking sheet, spread to single layer.
  5. Bake for 8-10 minutes, until fragrant, stirring halfway through. Watch carefully to prevent burning. Cool completely.

         Spiced Chickpeas

  1. Preheat oven to 400 degrees.
  2. Thoroughly drain, rinse, and dry chickpeas.
  3. In bowl, pour melted coconut oil over chickpeas and toss to coat.
  4. Add curry powder, cumin powder, cinnamon, garlic powder, and sea salt. Toss to mix.
  5. Transfer to baking sheet, bake 25-30 minutes, stirring halfway through. Chickpeas should be firm and dry.
  6. Remove from oven to cool.

Curry Vinaigrette

  1. In small bowl combine the olive oil, apple cider vinegar, mustard, curry powder, cumin powder, cardamom, maple syrup, sea salt and pepper. Whisk to combine.

Salad

  1. In a large bowl, combine salad greens, chopped cucumber, sliced apples, and glazed pecans.
  2. Pour vinaigrette over salad and toss well. Top with spiced chickpeas and serve. Enjoy!
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