This curried chickpea rice salad is one of those perfect weekday dinner recipes. It’s filling, fast and tasty. You can make enough to have leftover lunch the next day, saving time and money in the process.
This recipe is very versatile and makes a great accompaniment to a picnic lunch or packs well for those long road trips. It’s one of those foods that’s easy to eat with little to no mess.
You don’t have to use tofu in this recipe, but it makes it more of a main dish and ups the protein. And, you can make it even faster if you purchase pre-made rice.
Or, you could use the pre-made quinoa and rice by Seeds of Change which is sold at many stores including Trader Joe’s and Target.
Not a fan of curry? That’s ok as you can make this recipe without it! A chipotle or chili powder will pair well with the lime and maple in lieu of curry.
If you find yourself making this recipe a lot, try using dates or currants instead of the raisins and play with different colors of bell pepper.
Try these other flavorful plant-based recipes:
Did you know that in addition to having sweeter flavor profiles from each other, that they have different levels of nutrients?
I’d love to hear your feedback in the comments below for this Curried Chickpea Rice Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking