Sensational Cold Curry Chickpea Salad
Serves: 8 servings
Ingredients:
8
Elevate your taste buds with this tantalizing chickpea salad infused with a delightful curry twist. A perfect harmony of flavors and textures, this dish is a refreshing addition to any meal.
Ingredients
For the salad | |
|---|---|
| 16 | ounces (1 can) red kidney beans, drained, rinsed |
| 16 | ounces (1 can) white beans, drained, rinsed |
| 1 | cup cashews (dry roasted, whole or pieces) |
| 1 | cup sliced celery |
| 6 | tablespoons olive oil mayo |
| 1 | cup bulgur wheat |
| 2 | cups water |
| 1⁄2 | teaspoon curry powder |
Instructions
For the salad | |
|---|---|
| 1. | Cook bulgur wheat in water by bringing it to a boil and then letting it simmer for about 20 minutes until tender. Follow package instructions and allow the bulgur to cool. In a two-quart covered dish, combine the beans, celery, and cashews with the bulgur, stirring until well mixed. |
| 2. | In a separate bowl, mix curry powder into the mayo. Adjust seasoning to taste before incorporating this dressing into the bulgur mixture. |
| 3. | Add the mayo-curry dressing to the dry ingredients. The mixture may appear runny initially, but it will thicken once chilled. Refrigerate for at least three hours or overnight before serving. |
Published on Jul 30, 2024 by Luminița