Curry Chickpea Pasta SaladOur dietitians' favourite
Inspired by the South African favourite, often called curry noodle salad, this pasta salad is made with one of the easiest dressings you’ll ever make – yogurt simply stirred with fragrant curry, garlic and lime – and has such vibrant flavours you’ll find yourself making it over and over again. The chickpeas and vegetables, along with the whole wheat pasta make it hearty enough for lunch or even dinner.
- Prep: 20 min
- Cooking: 10 min
- 10 oz (300 g) whole wheat fusilli small shells or other small pasta
- 1 tbsp (15 mL) olive oil
- 1 large clove garlic minced
- 1 to 1-1/2 tsp (5 to 7 mL) curry powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 1/2 cups (375 mL) plain yogurt
- Grated zest of 1 lime (about 1 tsp/5 mL)
- 2 tbsp (30 mL) freshly squeezed lime juice divided
- 1 1/2 cups (375 mL) drained rinsed cooked or canned chickpeas
- 1 apple chopped
- 1 small sweet red pepper chopped
- 1/4 English cucumber chopped
- 1/4 cup (60 mL) raisins
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In a large pot of boiling water, cook pasta for about 8 minutes or according to package directions, until tender but firm. Drain and rinse under cold water. Drain well.
In a small skillet or saucepan, heat oil over medium-low heat; sauté garlic for 1 minute or until softened and fragrant. Stir in curry powder; remove from heat and let cool.
In a large bowl, whisk together salt, pepper, yogurt, lime zest and 1 tbsp (15 mL) of the lime juice. Scrape curry mixture into bowl and whisk to combine.
Add pasta, chickpeas, apple, red pepper, cucumber and raisins to yogurt mixture and toss gently to coat. Taste and add more lime juice, as desired. Serve immediately, or cover and refrigerate for up to 1 day.
For a mild curry taste, use 1 tsp (5 mL) mild curry powder and for a bolder version, use 1-1/2 tsp (7 mL) mild or medium curry powder. If you are using a hot curry powder, start with 3/4 tsp (3 mL), then taste the dressing and add more as desired, keeping in mind the curry will get stronger as the salad sits.
If cooking dried chickpeas, you’ll need to soak and cook about 3/4 cup (175 mL) dried chickpeas; do not add any salt. If you’re buying canned chickpeas, you’ll need a 14 oz (400 mL) can or about three-quarters of a 19 oz (540 mL) can. Look for those with no salt added or as low in sodium as possible. Drain the liquid from the chickpeas and rinse well under cold, running water, then drain the well.
This salad is delicious when served right away, but also improves upon sitting. If making a day ahead, the dressing will soak into the pasta so you may want to add more yogurt and lime juice to moisten just before serving.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 159 mg|
|Vitamin C:||51 %|