Tummies get’n some yummies with this Chick Pea Curry Salad Recipe
This Chick Pea Curry Salad Recipe makes a TON of food (at least enough for eight) but good news it’s even better the next day, just refrigerate. Hashtag leftovers!
Time: About 40 minutes
Yields: Lots! About 10 cups
Ingredients:
3 cans of chick peas (29oz)
5 stalks of celery
5 carrots
1 pint of cherry or grape tomatoes
1 head of garlic
2 tbsp of extra virgin olive oil
1 tbsp of tahini
2 tbsp of tamari (low sodium)
2 tsp of sweet curry powder (I buy the one made by Penzey’s)
Directions:
Preheat oven to 425º.- Cut off the top of the garlic cluster exposing the individual cloves. Wrap in foil and pour oil over it.
- Put onto a baking dish that has a little bit of a lip, that way when the oil boils over your oven won’t be a mess.
- Bake the garlic for 25 minutes.
- In the meantime, rinse all the chickpeas and put in a bowl with a lid.
- Chop the carrots, celery and tomatoes up add to the chick peas.
- Once your garlic is done, let cool for five minutes.
- Squeeze the garlic into a dish & mash it up really well, making a paste.
- Add the tamari, tahini and curry and pour mixture over beans and veggies.
- Add this mix over your beans and veggies.
- Put the lid on tight and shake, shake, shake. Take the lid off and give it a stir to just to make sure everything is mixed well.
- Best served at room temp or chilled.
Enjoy! From my kitchen, to yours.
-Christina
