About this salad
This vegan curry chickpea salad with farro is so easy to make and comes together in just 15 minutes. It’s just like your curried chicken salad but better, with more texture, flavor, and magical ingredients.
This is a delicious vegan salad packed with plant protein from the chickpeas, texture, and minerals from the farro, crunchy vegetables, and a delicious curried salad dressing.
This vegan salad is perfect for lunch on its own; stuff it in wraps, with toast, or on a bed of crispy fresh lettuce.
How to make the curry salad dressing
Blend a piece of fresh ginger, a garlic clove, maple syrup or dates, lemon juice, rice vinegar, curry powder, and oil until creamy. If the dressing is too thick, I like to add a couple of tablespoons of water to loosen it up a bit.
Adjust the seasoning of your dressing with salt and pepper, if you wish, by adding more curry powder. Make this salad delicious for you.
Ingredients to make the curry chickpea salad
- chickpeas: Use canned beans or homecooked chickpeas (read how to cook grains and legumes for guidance at times). If you are not a fan of them, use navy beans or cannellini beans.
- farro: I love the texture farro has; it is hearty and chewy. But feel free to leave it out if you want to make a curry chickpea sandwich or substitute it with brown rice or barley.
- carrots: I like to use sliced baby carrots in this salad; you could use diced or shredded carrots.
- raisins and pistachios: raisins give the perfect amount of sweetness to the salad, and the pistachios make it crunchier and creamier.
- pomegranate seeds and cilantro: give the salad an extra pop of brightness in each bite
How to make this vegan curried chickpea salad
I begin by cooking the farro, dressing it, and preparing the rest of the ingredients. Once the farro is cooked and cooled, I combine all the ingredients to form the salad.
I like to start by adding the dressing to the farro, then slowly adding the rest of the ingredients, ensuring every layer of flavor is properly seasoned.
Tips and tricks to make the best salad
- If using canned chickpeas, drain and rinse before adding them to the salad.
- Wait until the farro or grain you are using is completely cooled down.
- If you have never made a curried dressing or vinaigrette, start by adding a teaspoon and slowly build up until you get the perfect taste.
- Add mint and or parsley if you want more fresh herbs in your salad
Chickpea Farro Salad with Curry Dressing
Equipment
- Salad bowl
Ingredients
Dressing
- 1 tablespoon maple syrup or 3 dates
- 1/2 teaspoon chopped fresh ginger
- 1 clove garlic
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1/4 cup water
- 1/2 cup oil I use avocado oil
Salad
- 2 cups cooked farro barley or brown rice
- 3 grated carrots
- 1 ½ cups cooked garbanzo
- 1/2 cup raisins
- 1/2 cup pommegranate
- 1/2 cup peeled and chopped pistachios
- 1/2 cup chopped cilantro
Instructions
- Put maple syrup, ginger, garlic clove, lemon juice, rice vinegar, salt, curry powder and water in a blender. Turn on the blender and let it run until everything is well incorporated.
- Add oil while the blender is running and let it run for a minute or two. Set aside.
- In a bowl add the farro and barley, chickpeas and mix. Add dressing and mix gently. It may seem that the dressing is too much liquid or nothing happens, then it is absorbed.
- Put the carrot and the remaining ingredients. Let the salad stand for about five or ten minutes before serving.
Notes
- If using canned chickpeas, drain and rinse before adding them to the salad.
- Wait until the farro or grain you are using is completely cooled down.
- If you have never made a curried dressing or vinaigrette, start by adding a teaspoon and slowly build up until you get the perfect taste.
- Add mint and or parsley if you want more fresh herbs in your salad
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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