This coconut curry chickpea salad recipe feels a little like cheating since the Korma Simmer Sauce provides the main flavor. But who doesn’t like an easy recipe? If you already have chicken breast cooked, this salad can be whipped up in five minutes and it is very satisfying. The first time I made it, I threw some guacamole in, and I would highly recommend this addition.
makes 1 serving
- 3/4 cup canned chickpeas
- 2 tablespoons Korma Simmer Sauce
- freshly ground pepper
- 2 handfuls fresh lettuce or greens of your choice
- 1/2 cup fully cooked chicken breast slices (check out this soy basil lime baked chicken recipe if you need suggestions on how to cook the chicken)
- 1 tomato sliced
- 1 ounce herbed goat cheese
- optional: sliced avocado or guacamole
- Mix chickpeas with simmer sauce and ground pepper.
- Put greens in bowl and top with all ingredients.
I love raw cauliflower. (Well I guess I love it steamed with lemon, or pureed in soup, or slathered in cheese, or mixed into pizza too, so maybe I just love cauliflower.) But if I’m not dipping it in homemade hummus, then usually my raw cauliflower makes its way into some version of this salad. I also commonly mix it with low fat cottage cheese (you will see this as an optional step in this recipe). My husband Shawn is not such a fan of cauliflower, so when I take the leap and buy a whole head, I have to get creative to eat all of it before it spoils. Somehow even this delicious salad hasn’t changed his mind. The ingredients and amounts are totally flexible depending on what flavors you want to bring out (or which ones you could do without). It would probably be good with cucumbers too, but I am the cucumber hater in the family.
serves 2 (or 1 big serving if you are stuck with a cauliflower hating partner)
- 1 cup cauliflower chopped finely (sometimes I mince it into tiny rice sized pieces, but sometimes I just don’t want to work that hard)
- 1 cup tomatoes chopped
- ½ cup orange and yellow bell peppers (or whatever color, I’m going for those pretty pictures)
- ½ avocado, sliced
- ¼ cup minced red onion
- cilantro, chopped – be generous – no one wants to be slighted on cilantro
- 1 teaspoon jalapeno
- 1 tablespoon honey
- ½ lime squeezed for juice
- black pepper
- salt to taste (try 1/8 or ¼ teaspoon)
- optional: ½ cup cottage cheese or crumbled feta cheese
- Chop, slice, and mince all ingredients and mix together. I have had good luck keeping this salad in the fridge for next day lunch packing as long as I wait to add the avocado until shortly before serving.
I love broccoli, but it is boring. Either you smother it in cheese (ok that’s not boring, but I feel guilty eating that much cheese), steam it with a drizzle of lemon and butter, or chop it raw into one of those cranberry broccoli salads. Since I am just not a fan of raw broccoli, I decided to changed it up with a steamed broccoli salad. It can be served warm or cold and will keep for 1-2 days in the refrigerator if tightly sealed.
makes about 2 servings
- 1/2 cup uncooked bulgur wheat (if you can’t find it elsewhere, check the health food section of your store)
- 2 cups broccoli, chopped
- 1 cup tomato, chopped
- 1/4 cup yellow, orange, or red bell pepper, chopped
- 1/4 cup red onion, chopped finely
- 1/2 teaspoon fresh ginger, minced
- 1/4 cup fresh cilantro, chopped
- 1 lemon squeezed for juice (if you lemon isn’t very juicy, you might want to use 2)
- 1/8 teaspoon nutmeg
- 1/8 – 1/4 teaspoon salt to taste (optional)
- Prepare bulgur according to package directions. Or if your package is like mine and didn’t come with directions, you can follow this guide.
- Chop broccoli and steam for 5-7 minutes or until bright green. No one likes soggy, overcooked broccoli, so keep an eye on it. (Beginner tip: To steam something, put it in a metal steamer or colander – see photo above. Set it inside a larger pot containing about 1/2 inch water. Cover and bring to a boil. If you don’t have a steamer, you can put the broccoli directly in a skillet with about 1/2 cup water and cover it.)
- Chop everything else and mix in a bowl. Add bulgur and broccoli when finished cooking. It could be served warm or refrigerated as a cold salad. It’s also a great lunch side to make ahead and pack on the go.
Once you make fresh salsa, you won’t want to buy canned again. It is so easy and awesomely delicious. I could call it 2 minute salsa really, but I’m giving you 5 minutes in case you are slow at chopping or have to rummage around in the refrigerator to find all of your ingredients. My basic recipe is a mild salsa but feel free to spice it up to your liking by adding more jalapeno or using a hotter pepper.
- 1 cup chopped tomatoes
- 1/4 cup red onion
- 1-2 tablespoons jalapeno (or pepper of choice)
- 2 tablespoons chopped cilantro
- 1/2 lemon squeezed for juice
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- This one has just one step: chop and mix all ingredients.
If you are tired of paying $4.99 or more for a 7 oz. container of hummus, then try your hand at homemade. The chickpeas need to soak overnight, so there is a little bit of prep work, but you will hardly spend any time in the kitchen. Plus you will have at least $20 worth of homemade hummus for about $1 and a few minutes of your time.
makes 3 cups
- 1 cup chickpeas
- 2-3 cloves garlic
- 2 lemons
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- dash red pepper
(Most hummus recipes include tahini, but I actually like it better without, plus it lowers the total fat. If you feel like something is missing, try adding tahini or olive oil.)
- Soak chickpeas overnight in about 3 cups water.
- Rinse and drain. Add 2 cups fresh water and 2 whole cloves garlic (no need to chop) in a saucepan.
- Bring to boil, then reduce to simmer. Cover and simmer for about 1 hour or until chickpeas are tender.
- Zest 2 lemons (grate the skin) into a small bowl, then squeeze the juice from both lemons into the bowl and add the cumin, salt, and black pepper.
- Once chickpeas have cooled slightly (it’s okay if they are still warm, but don’t burn yourself), add all ingredients including cooking water to a Vitamix or food processor. I have the Vitamix 5200 with variable speed, so I started on low and gradually turned up the speed. If you have trouble blending, add a tiny bit more water or lemon juice, or blend in two halves.
Make sure you give the chickpeas room to grow.
This is so much easier than trying to pick lemon seeds out after the fact.
Enjoy with your favorite veggies or experiment with new flavors. Sun-dried tomato? Wasabi? Pesto? Sriracha? Tell me how it goes in the comments below.
If you don’t already have your own basic guacamole recipe, it is time to get one. I keep guacamole ingredients on hand at all times. Of course it goes great with tacos and nachos. But I pair it with salads, burgers and even have it for breakfast with the Spicy Pineapple Breakfast Plate. What about avocados you say? Let them ripen on the counter (until they are slightly soft when squeezed, but without mushy spots), then put them in the refrigerator if you aren’t ready to use them. Or just make guacamole and eat it.
- 1 ripe avocado sliced
- 1/2 lime (or use a whole lime if you like a lot of zing)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons minced red onion
- 1 tablespoon finely minced jalapeno
- 1/4 teaspoon salt
- freshly ground black pepper
- Combine all ingredients and mash with a fork until mixed.
- Make again.
- Share this time.