Redeeming the classic lunchtime salad.
I grew up in the Midwest, the land of cool whip, mayonnaise, and all the weird salads that can be made with both. Chicken, egg, tuna . . . all these gloppy mayo-based salads full of bland (or worse, smelly!) protein were on regular rotation at church potlucks and in school cafeterias. As a kid, I accepted and ate them. As an adult, they make me cringe.
Recently, though, I’ve started appreciating their positive qualities: they’re quick, easy, make-ahead lunches that pack loads of healthy protein and can be bulked up with bread or kept light with lettuce or a handful of veggies. I see their appeal. Does this mean that I’ve accepted mushy, bland protein chunks swimming in a pool of mayo? Absolutely not. And that brings me to this curried chickpea salad.
Chickpeas tossed with finely chopped celery and scallions in a light curried yogurt dressing, topped with cilantro and dusted with paprika. The warmth of the curry powder blends with the tangy yogurt and lemon juice to create a dressing that is bright and flavorful without overpowering; the celery adds terrific texture to contrast with the tender chickpeas; and the scallion and the cilantro add the perfect pop of freshness to round it out.
If you’re concerned that I’ve taken a simple salad and cheffed it up beyond recognition—don’t be! This salad is still quick to make, easy to prep in advance, and extremely versatile. At the same time, I’ve definitely adjusted it to fix many of ick-factors of traditional mayo-based salads. Here yogurt keeps the dressing creamy and light without making it oily, the chickpeas hold their shape and texture without turning to mush, and the curry powder and cayenne add a punch of spice that banishes blandness forever.
Whether you serve it in lettuce cups or on bread, this curried chickpea salad promises to redefine your views of what a cold creamy lunch salad can be. As someone with a Midwestern pedigree now living with a trained chef’s palate, it definitely redeemed it for me.
Enjoy!
Curried Chickpea Salad
(Serves 6 lettuce cups)
1 (14.5-oz.) can chickpeas, drained, divided
1/3 cup full-fat Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon curry powder
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon cayenne
¼ cup finely chopped scallion, white and dark green parts
¼ cup finely chopped celery
2 tablespoons raisins, plus additional for garnish
1 tablespoon chopped cilantro, plus additional for serving
6 Boston lettuce cups, for serving
Method
Place half the chickpeas in a small bowl and mash roughly with a fork.
In a large bowl, stir together yogurt, lemon juice, curry powder, salt, and cayenne until combined. Fold in mashed chickpeas, whole chickpeas, scallion, celery, 2 tablespoons raisins, and 1 tablespoon cilantro.
Serve in lettuce cups, sprinkled with more chopped cilantro and raisins.
Originally posted May 22, 2022.
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