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Curry Spinach Chickpea Salad

Curry Spinach Chickpea Salad

Yum

July 14, 2016
11 Comments
greek yogurt, Legumes, spinach, vegetarian

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-Recipe-Photo

5.0 from 6 reviews
Curry Spinach Chickpea Salad
 
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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
  1. 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")
  2. Mix ground-up spinach with the Greek yogurt, Dijon mustard, spices and salt.
  3. Add the remaining ingredients and stir gently to combine.
  4. Chill for at least 30 minutes before serving.
3.2.2802

 

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Comments

  1. Linda Borden says

    May 8, 2019 at 1:15 pm

    I 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.

    Reply
  2. Karishma says

    October 2, 2017 at 1:34 am

    Looks yum. What if I don’t have a food processor? Can I just chop the spinach leaves instead?

    Reply
    • Catherine Katz says

      October 2, 2017 at 7:07 am

      Absolutely Karishma! 🙂

      Reply
    • Jean says

      January 8, 2018 at 11:48 pm

      I 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.

      Reply
  3. Greg says

    August 10, 2016 at 5:20 pm

    Yum – made this today – so good!

    Reply
  4. Greg says

    July 23, 2016 at 2:03 pm

    So making this!!

    Reply
    • Catherine Katz says

      July 24, 2016 at 3:52 pm

      YES!!! It’s so simple and just down right delicious, so I can’t wait for you to try it! 🙂

      Reply
  5. Susan says

    July 14, 2016 at 1:28 pm

    This looks great….. how would you make it for a vegan?

    Reply
    • Catherine Katz says

      July 14, 2016 at 7:53 pm

      Hi 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! 🙂

      Reply
      • Susan Bruey says

        July 15, 2016 at 12:31 pm

        thanks for your reply! I’ll look around and see what I can come up with….

        Reply

Trackbacks

  1. Legumes: A Little Food with Big Benefits – HealthyDiningFinder says:
    May 16, 2019 at 3:27 pm

    […] for home or to add some extra nutrition to your diet this week.  At home, add recipes like this Curry Spinach Chickpea Salad from Cuisinicity to your weekly menu.   Cuisinicity’s Catherine Katz says, “This vegetarian […]

    Reply

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