This vegetarian salad reminds me of the makings of a typical creamy chicken salad, with grapes and celery and walnuts…except without the chicken or the mayo!! Instead, I use chickpeas and my simply spinach dip with a little curry as its creamy dressing. The result is deliciously filled with nutrients and is very satisfying! Try this yummy Curry Spinach Chickpea Salad the next time you have a desire for the chicken salad with fruit. It’s a scrumptious and healthy alternative!
Curry Spinach Chickpea Salad
Author: Catherine Katz
Serves: 6
Ingredients
- 1 cup fat free organic plain Greek yogurt
- 3 cups organic loose leaf raw baby spinach (pre-washed)
- ½ tsp Dijon mustard
- ½ tsp mild curry powder
- ½ tsp dried minced onion
- ¼ tsp garlic powder
- ½ tsp coarse salt
- 1 (15 oz) can organic chickpeas (unsalted)
- 1 cup red grapes, cut in halves
- ⅓ cup chopped walnuts
- 3 stalks fresh celery, chopped
Instructions
- Place the raw spinach in a food processor and grind very briefly (you do NOT want it to get like a paste or pesto, it should still be "dry")
- Mix ground-up spinach with the Greek yogurt, Dijon mustard, spices and salt.
- Add the remaining ingredients and stir gently to combine.
- Chill for at least 30 minutes before serving.
Linda Borden says
May 8, 2019 at 1:15 pmI just made this for lunch and it is SO delicious! I texted my daughter & told her she HAS to come over and try it! I am an Integrative Nutrition Health Coaching student (nearly done!) at IIN and your husband, Dr. Katz, is one of our visiting teachers. I literally just finished watching his video which you were on and decided to check out your site…made this and I am hooked. Thank you for providing delicious, nutritious recipes. I will definitely be sharing your site with my clients.
Karishma says
October 2, 2017 at 1:34 amLooks yum. What if I don’t have a food processor? Can I just chop the spinach leaves instead?
Catherine Katz says
October 2, 2017 at 7:07 amAbsolutely Karishma! 🙂
Jean says
January 8, 2018 at 11:48 pmI have a pair of kitchen scissors that I find great to cut up herbs, spinach etc if I don’t want to have to use a processor / which I find works more easily than just using a knife for things like this.
Greg says
August 10, 2016 at 5:20 pmYum – made this today – so good!
Greg says
July 23, 2016 at 2:03 pmSo making this!!
Catherine Katz says
July 24, 2016 at 3:52 pmYES!!! It’s so simple and just down right delicious, so I can’t wait for you to try it! 🙂
Susan says
July 14, 2016 at 1:28 pmThis looks great….. how would you make it for a vegan?
Catherine Katz says
July 14, 2016 at 7:53 pmHi Susan! The best way would be to use a vegan plain yogurt in place of the Greek yogurt I use. Unfortunately, I have yet to find one that doesn’t have some added sugar, which is why I didn’t make it vegan in the first place. If you come across one you like that is wholesome please let me know as I would love that as an option too! 🙂
Susan Bruey says
July 15, 2016 at 12:31 pmthanks for your reply! I’ll look around and see what I can come up with….