Follow these steps for perfect results
Thai red curry paste
light coconut milk
lime juice
cumin
kosher salt
chickpeas
drained and rinsed
cilantro
chopped
mint
chopped
sugar
tomatoes
chopped
In a large salad bowl, whisk together the Thai red curry paste, coconut milk, and lime juice until smooth.
Season the mixture with cumin and salt.
Add the drained and rinsed chickpeas to the bowl.
Incorporate the chopped cilantro, mint, sugar, and tomatoes.
Stir well to combine all ingredients.
Serve the chickpea salad immediately for a fresh taste.
Alternatively, refrigerate for a few hours to allow the flavors to meld together for a richer experience.
Expert advice for the best results
Adjust the amount of red curry paste to control the spiciness.
For a creamier salad, add more coconut milk.
Add other vegetables like bell peppers or cucumbers for extra crunch.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Serve in a bowl or on a plate, garnished with fresh cilantro or mint.
Serve chilled or at room temperature.
Pairs well with pita bread or crackers.
Can be served as a side dish or a light meal.
The acidity of the Riesling complements the spices.
Discover the story behind this recipe
Reflects the vibrant flavors of Thai cuisine.
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