Coming up with interesting lunches can be a challenge.  It can be a challenge to eat salads in the winter.  I usually crave something warm to eat, but continuing my February challenge of ensuring I eat at least three cups of vegetables a day, salads are a great lunch option.  That’s where this Curried Chickpea Salad comes in, it makes a great salad topper, with filling chickpeas packed with protein and fiber.  Make sure you use a curry powder you like. Sister brought me an excellent curry powder from the British Virgin Islands, so this was a great way of highlighting the flavor of the curry powder.  This salad comes together quickly and lasts well in the fridge for up to a week.

What are your favorite vegetable packed lunch options?

Curried Chickpea Salad

Serves 8-10

Adapted from Eating Bird Food

• 1/4 cup olive oil
• 1 lime, juiced
• 4 tsp apple cider vinegar
• 5 tsp curry powder
• 4 tsp maple syrup
• 1 tsp salt
• 2 large (29oz) cans chickpeas, rinse and drained
• 2 shallots, minced
• 1 red bell pepper, diced
• 6 celery stalks, diced
• 1 cup golden raisins (or your preferred dried fruit, dates, apricots, raisins, craisins)
• 1 bunch fresh cilantro, chopped
• 1 cup plain cashews, toasted and chopped
•  Spinach or lettuce for serving (optional)

Spread cashews out in a single layer on a baking sheet, place the nuts in a cold oven, and preheat oven to 350°F.  When the oven reaches 350, the nuts will be perfectly toasted.  You can also toast them in a pan on the stove, letting them turn a slightly golden color.

In a large bowl, whisk together the olive oil, lime juice, vinegar, curry powder, maple syrup, and salt.  Toss the chickpeas and shallots in the dressing.  Mix in the pepper, celery, raisins, and cilantro.  Serve on a bed of spinach or other greens and top with cashews.