Roasted chickpeas, thinly sliced fennel, and a flavorful turmeric dressing make this plant-based curry salad a dish to remember.
Course Main Course, Salad, Side Dish
Cuisine plant-based, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Author Stephanie McKercher, RDN
Ingredients
Chickpeas:
1canchickpeas,drained, rinsed and patted dry (425 grams)
1tablespoonvegetable oil(such as canola or grapeseed oil)
Salt and pepper
Salad:
1 ½cupscooked quinoa
1 ½cupsthinly sliced fennel, bulb and fronds
1tablespoonsunflower seeds, toasted if desired
Lemon slices(optional)
Dressing:
2tablespoonsextra virgin olive oil
3tablespoonsred wine vinegar
1teaspoonmaple syrup
1teaspoonturmeric
1teaspooncumin
½teaspoongarlic powder
Salt and pepper
Instructions
Prepare the chickpeas:
Preheat oven to 400 degrees Fahrenheit. Mix chickpeas, vegetable oil, and salt and pepper, and spread in a single layer on a baking pan. Cook 22-25 minutes, or until golden and crispy.
Prepare the salad:
Mix cooked quinoa, fennel, sunflower seeds, lemon slices (if using), and roasted chickpeas in a large bowl and set aside.
Prepare the dressing:
Whisk olive oil, vinegar, maple syrup, turmeric, cumin garlic powder, and salt and pepper. Pour dressing over salad and stir or toss until evenly coated.
Notes
Preparation notes:To toast sunflower seeds: toss in dry skillet over medium heat 3 minutes, or until golden brown. Storage notes:Store salad and dressing separately in airtight containers in the fridge.