Creamy Curried Chickpea & Courgette Salad

September 7, 2017

So, this recipe is AMAZING! My main rationale for trying any recipe I find is “do I think the flavours sound yum”. And I could imagine with 99% certainty that this would be a winner.  I encourage everyone to try new recipes and to play with flavour – after all, that is what food should be – a joy to eat and healthy for the body as well.  I am always discouraged when people think healthy food is boring.  This tasty little salad can be kept as a vegetarian option and if you want to add additional meat (chicken/steak/fish etc) you can do that as well.  This recipe is from inspiration from the Fresh Living Magazine (free to Smart Shoppers at Pick n Pay).

Hope you love it as much as I do!

Creamy Curried Chickpea & Courgette Salad
Prep time
Cook time
Total time
Serves: 2
  • 2 tsp oil
  • 2 cloves garlic
  • 4cm knob ginger
  • 2-3 tablespoons curry powder
  • 2 tablespoons water
  • 1 tin chickpeas, drained
  • 4 small courgettes (or zucchini)
  • 1 cup plain yoghurt
  • Handful of baby spinach
  1. Heat the oil in a small frying pan and fry the ginger and garlic with the curry powder and water until fragrant. Then set aside to cool
  2. Meanwhile, slice the courgettes finely and place into a bowl with the drained chickpeas and spinach.
  3. Once the curry “paste” is cooled then add into the yoghurt and mix well. Then pour the curried yoghurt mixture over the courgettes, baby spinach and chickpeas and mix well.
  4. Store in an airtight container and enjoy for lunch.
Optional: To add additional protein just add your choice of meat to this dish
Note: Do not cook the courgettes.


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