Curried Chickpea Salad Recipe

With inspiration from my travels, I learned the new skill of making chickpeas from scratch. Before this, I had only heard of them being served out of a can and: What. A. Difference. These natural beans were popping with flavour! To mix it up, I found a fun recipe to bring them to life. Recipe available down below.



  • 3 Cups sprouted chickpeas
  • 2–3 Carrots
  • 4–5 Spring onions (about 1 cup)
  • 1/2 Cup dried goji berries or dried cranberries
    (Soak goji berries for 15 mins before using in salad)
  • 1/2 Cup raw cashews
  • 1/2 – 2/3 Cup hummus or tahini
  • Juice of 1 lemon
  • 1 TBS Curry powder
  • 1 Garlic clove (crushed)
  • 1 Chilli (finely copped) optional
  • Mineral salt & cracked pepper to taste

Benefits of sprouting
your own chickpeas:

  1. Increases nutrient absorption (B12, iron)
  2. Makes foods easier to digest
  3. Decreases anti-nutrients & phytic acid
  4. Increases protein availability
  5. Increases fibre content
    ...and more!

(Source & more info.: )


Get your uncooked dry chickpeas and rinse them well in clean water. Place the chickpeas in a container of water overnight making sure they are covered. In the morning, rinse them well and then leave them in a covered container that has ventilation. In the evening, rinse again. You need to leave the chickpeas, rinsing them for one more day. You should see a tail appearing on them. They are ready to use.



In a blender combine; hummus, cashew nuts, lemon juice, curry powder, garlic, and a generous pinch of salt. Blend until combined. Set aside.

In a mixing bowl add; chickpeas, carrots, spring onions, goji berries, and cranberries; mix well to combine. Then, add in the dressing from above until all ingredients are mixed thoroughly. Test for flavour adding sea salt and black pepper to taste.