This chickpea salad is refreshing and filling and so easy to make!!
It works perfectly as a side by itself or as a whole meal if you add halloumi.
I know for me personally, after a week of visiting family I need to reset and am craving healthy food. This dish offers substance, flavor, protein, and will keep you full.
I just used Trader Joe’s Yellow Thai Curry sauce because I was in a hurry. If you’d rather make it from scratch I’ve linked some recipes I like below:
I hope everyone had a fantastic holiday break, no matter what you’re celebrating or even if you don’t celebrate at all. It’s nice to take time at the end of the year to relax and reflect.
1 cup tricolor quinoa
1 can garbanzo beans (chickpeas), drained and rinsed
1 English cucumber (the extra long, skinny one)
1/4 cup yellow thai curry sauce
1 tablespoon chopped mint
Olive oil, salt, and pepper to taste
1/2 teaspoon curry powder
more fresh mint for plating
Follow package instructions to cook quinoa.
Add curry sauce to a pot and warm over medium low heat
After curry sauce is warmed, stir in the chickpeas and continue to warm
While everything is heating up, dice the cucumber into fourths and chop the mint
When the quinoa is done, fold in the curried chickpeas and set in the fridge for 10 minutes until cooled
Remove the quinoa/ chickpeas from the fridge and combine with the mint and diced cucumber. This is where you can add olive oil, salt, and pepper if you'd like
Add a high smoke point oil (such as safflower or canola) to a frying pan until it covers the bottom. Heat over medium.
Cut the halloumi into 1/4 inch thick slices. Pat dry and sprinkle with curry powder.
Once the oil is shimmering, add in the halloumi slices and let cook for about a minute on each side or until golden brown. Remove.
Add the quinoa mix to a plate or bowl and top with fried halloumi and more fresh mint.
Enjoy! Let me know if you make this recipe either by commenting here or tagging me on instagram @honeyibaked. Xx, Anna