Curried Chickpea Veggie Salad
Prep time
Cook time
Total time
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Recipe type: Entrees
Yield: 2
  • ¼ onion, chopped
  • ½ sweet potato, cut into cubed
  • 2 carrots, diced
  • ½ zucchini, cut into cubes
  • 1 cup cauliflower, chopped into small florets
  • 2 leaves of cabbage, chopped
  • 1 cup kale, chopped
  • 2 cups (one can) chickpeas (or bean of choice)
  • 1½ tsp coriander seeds, ground
  • 1 tsp cumin seeds, ground
  • 2 tsp turmeric, ground
  • 1 Tbs ginger, finely chopped or grated
  • 1 clove garlic, minced or chopped
  • 1 tsp salt (or to taste)
  • 1 Tbs coconut oil
  • ¼ cup water (add as needed)
  • To make this even simpler, if you don’t have the spices outlined, simply use 1-2 Tbs of a mild curry powder with salt and pepper
Make It Like So
  1. Melt oil in pot.
  2. Add coriander, cumin, turmeric, ginger and garlic. Lightly sautee on low heat until become aromatic but not burnt.
  3. Add onion and sautee for about five minutes.
  4. Add other vegetables (except kale) and a little of the water. Stir veggies with spices and oil to make sure all are coated.
  5. Cover pot and allow to cook on low for about ten minutes, stirring occasionally and added water as needed.
  6. When five minutes away from being done, add the kale and salt. Stir and cover.
  7. When kale is bright green but not totally limp and the sweet potato is soft. It is done!
  8. Serve over a bed of mixed greens.
Recipe by Meghan Telpner at