Fat-Free Chickpea Curry Salad
This chickpea curry salad will rival tuna or chicken any day. It’s filled with fiber and packs a nutrient punch, and it will make your taste buds dance. I use it in sandwiches, on salad greens, with veggie dippers, lettuce boats, or rolled into sushi. The possibilities are endless! I love making a big batch of this and eating it throughout the week. Should last up to five days in the fridge if you don’t double-dip.
“Celery: One of the most powerful anti-inflammatory foods, because it starves unproductive bacteria, yeast, mold, fungus, and viruses that are present in the body and flushes their toxins and debris out of the intestinal tract and liver. Pathogens like these are so often the underlying cause of inflammation—in their absence, your body is much better able to handle whatever life throws your way. At the same time, celery helps good bacteria thrive.
Onions: Very similar to garlic, onions have antimicrobial sulfur compounds that expel unfriendly pathogens from the liver. Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly.
Mustard seeds: A medicinal spice that has been used therapeutically for thousands of years. Mustard seeds are rich in antioxidants and have anti-fungal and anti-septic properties, which makes them good for cleansing the digestive tract and detoxifying the body.” - Medical Medium Information
*You can use a food processor to make this; just pulse a few times to get your desired consistency. Don’t pulse too much to turn it into hummus! Check out the video below to see how I make it without a food processor.
TOOLS YOU NEED:
• grater
• knife
• cutting board
• mixing bowl
• rubber spatula or mixing utensil
INGREDIENTS:
• 2 cans of chickpeas, rinsed and drained
• juice of 1 whole lemon
• 1/2 red onion
• 3 stalks of celery
• 2 regular-sized carrots
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp curry powder
• 1 tsp sea salt
• ½ tsp mustard powder
• 1 tbsp Atlantic dulse flakes for a fishy taste
• 2-3 tbsp honey
• a few cracks of fresh cracked black pepper
INSTRUCTIONS:
Rinse and drain chickpeas and add them to your mixing bowl. Mash them until you reach your desired consistency. Process all your vegetables. Grate your carrots and dice your onion and celery. Add to the mixing bowl as well. Add in all your spices and lemon juice. I gave you a starting point for measuring your spices. I love garlic and onion, and I usually add more. Add to your liking! Add your honey and then mix well. Serve your favorite way; mine is in a lettuce boat or with carrot and cucumber slices. Enjoy! I eat this throughout the week, but this can make 7 servings.
