We pack in the flavor for this Curried Chickpea Salad Bowl. Thanks to a delicious combination of spices, including garam masala, turmeric, and garlic powder, as well as a simple creamy sauce to drizzle on top, you will return to this recipe again and again. We certainly do.
3 cups cooked cooked rice or cooked coconut rice
2 (15-ounce) cans chickpeas, drained and rinsed
1 tablespoon neutral oil like vegetable or avocado oil
1 scallion, thinly sliced, optional
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 tablespoons tomato paste
1 ½ cups finely diced cucumber
1 ½ cups finely diced red bell pepper
Sesame sauce, recipe below
3 tablespoons mayonnaise or vegan mayonnaise
1 ½ teaspoons Dijon mustard
1 ½ teaspoons toasted sesame oil
2 teaspoons rice vinegar
2 to 3 dashes hot sauce
Pinch salt
Dash dill pickle juice, optional
Heat the oil in a wide skillet over medium-high heat. Stir in the scallion, spices, and tomato paste. Cook, stirring the spices around the pan, for one minute.
Add the chickpeas and 1/3 cup of water. Cook until the chickpeas are heated, and the sauce begins to stick to the chickpeas. Season to taste with salt. Set aside while you make the salad.
For the salad, stir together the cucumber, bell pepper, and a pinch of salt.
If needed, reheat your rice.
Stir sauce ingredients together until well mixed. Taste, and then adjust with salt, hot sauce, or vinegar.
Make a bed of rice in the bottom of a wide bowl, and then top with curried chickpeas and the cucumber salad. Serve with sesame sauce drizzled on top.
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