Curry Chickpea Chicken Salad
 
 
Author:
Serves: 8 servings
Ingredients
  • SALAD
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 2½ cups (10 ounces) cooked chicken, shredded or cut into bite size pieces
  • 4 celery stalks (8 ounces), thinly sliced
  • 4 large carrots (8 ounces) peeled and finely shredded
  • 1 red apple, peeled, cored, and diced
  • ½ cup (3 ounces) dry roasted, unsalted cashews, roughly chopped
  • ½ cup (2 ounces) dried cranberries
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • Apple slices for garnish (optional)
  • DRESSING
  • ½ cup almond butter
  • ½ cup orange juice, preferably fresh squeezed
  • 1 tablespoon avocado oil or olive oil
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Combine the salad ingredients (except apple slices) in a large bowl.
  2. Whisk together the dressing ingredients in a small bowl or use an immersion blender. Pour dressing over the salad and mix thoroughly. Garnish with apple slices if desired.
Notes
Adapted from Cranberry Curry Waldorf Salad from the cookbook EATING CLEAN by Aime Valpone.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/curry-chickpea-chicken-salad/