Chickpea Salad with Curry, Lime, and CBD
This chickpea salad with curry and lime is easy to make and highly nutritious. It’s filling enough to be a complete meal or can be served as a side dish. For a spicier flavor, Aleppo pepper can be substituted with a mix of 4 parts sweet paprika to 1 part cayenne pepper.
Print or download the recipeIngredients
| Ingredient | Quantity |
|---|---|
| Apple cider vinegar | 30 mL |
| Extra-virgin olive oil | 30 mL |
| CBD oil | 20 mL |
| Honey | 15 mL |
| Fresh lime juice | 15 mL |
| Curry powder | 10 mL |
| Salt | 5 g |
| Ground cumin | 2 g |
| Ground turmeric | 1 g |
| Aleppo pepper | 1 g |
| Chickpeas, rinsed and drained | 2 x 425 g cans |
| Medium bell pepper, chopped | ½ |
| Medium red onion, chopped | ½ |
| Fresh parsley, chopped | 30 g |
| Pita chips | For serving |
Preparation
1. In a large bowl, thoroughly combine all ingredients except the pita chips.
2. Let the salad sit at room temperature for 30 minutes to allow the flavors to blend.
3. Serve with pita chips.
Chef’s Tips: For a delicious vegetarian sandwich, fill pita pockets with the salad. For added variety and substance, include chicken, shrimp, tofu, or ripe avocado.
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