Curried Chickpea Salad Using My Own Masala

This is not a real recipe per se. It was just me making use of the chickpeas as I really needed the aquafaba. I placed them into the bowl, and at the last-minute decided to make a curried chickpea salad.

Curried Chickpea Salad
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When we built our swimming pool the first thing I did was show the dogs where the steps were. This entailed putting them into the pool and guiding them to where they could get out. I did it a few times, never actually letting them go until they were close to the step. After that I then let them paddle there, and get out on their own. This procedure was repeated when Scarlett came to us, hoping that the 8 week old puppy would not fall in. But she did, without us even hearing her. The only way I knew she had been in the pool was because she was totally wet from toes to ears. This must have given her a big fright as she will not come near the water. But it does not stop her from bullying Molly when they are standing near the water’s edge.

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Since the drought we have had to put a cover on the pool. Ours is double protected with a retractable rolling deck. But when the deck is open we leave the cover on to keep the water warm. I have been constantly conscientious about knowing where the dogs are when the deck is open as I was worried that if they fell in they would become trapped underneath the cover. On Sunday Molly, our Jack Russel, came into the house with her paws and stomach drenched. When I went to inspect the pool I could see where she had either fallen in or been knocked in by Scarlett. The worst part of this is that I had not heard her. The best part was that the swimming lessons had paid off. Do you have a swimming pool, and is it covered?

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Curried Chickpea Salad

This is so simple and so tasty
Recipe Category: Salad
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 1 x 400 g tin chickpeas drained
  • 15 mls very fine masala
  • 45 mls mayonnaise
  • Micro herbs for garnishing

Method

  • Place the chickpeas into a serving bowl
  • Dry fry the masala on a low temperature until you can smell the spices
  • Add to the mayonnaise and then mix into the chickpeas
  • Garnish with micro herbs and leave for at least 20 minutes for the flavours to meld

 

Inspiration published on Lavender and Lime February 8:


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