This Chickpea Salad with Curry Ginger Dressing is sooooo good! I love chickpeas, also known as Garbanzo Beans, because they have a mild flavor, so they don’t overpower other flavors in the dish like other beans would. The sauce has a nice Moroccan flair with the cinnamon and cumin seeds I use in the recipe. In the cooking video for this recipe you’ll see that I use cinnamon sticks, but that’s only because I ran out of ground cinnamon. Using cinnamon in a savory dish may sound a little weird to Westerners, but cuisines from several different countries use cinnamon in savory meals. It’s very common and VERY tasty, so please don’t be temped to omit it from the recipe. Give it a try. I’m sure you will love it and start putting cinnamon on everything!!
Well, that’s what I did that first time I had cinnamon in a savory meal, several years ago. I think it was a stew with apricots and cinnamon. At first I was like ????. But after tasting it I was hooked on this different combination of sweet and savory flavors.
Chickpea Salad with Curry Ginger Dressing
- 2 zucchini 1 peeled & cut in large chunks, and 1 diced small with the skin on
- ½ cup cashews
- ¼ cup olive oil
- ½ inch piece of ginger
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin seeds or ground cumin
- ¼ teaspoon ginger powder
- ¼ teaspoon ground cinnamon
- juice of 2 lemons
- ½ cup water
- ¼ cup cilantro optional
- 2 cups cooked chickpeas/garbanzo beans
- 1 red bell pepper diced
- 1 ½ cups pico de gallo or 1 large diced tomato
- salt and pepper to taste
In a blender, add the peeled zucchini, cashews, olive oil, ginger, curry powder, garlic powder, cumin, ginger powder, cinnamon, lemon juice, water, salt, and pepper and blend until smooth.
Add the cilantro and pulse for 1 or 2 seconds so there are green specs of cilantro throughout the sauce. Set Aside.
Place the chickpeas in a bowl with the bell pepper, and pico de gallo. Add the dressing and toss. Adjust seasoning with salt and pepper if desired.
If you can't find Pico De Gallo, you can just used a regular chopped tomato. Also, you can omit the olive oil if you want. I use it because it helps mask some of the cashew flavor in the dressing.