This dish was well received at our holiday party. The curry flavor plays well with the sweetness of the papaya. The chickpeas kind of blend in to the background, hiding with the rice and cashews, while the papaya, peas and scallions catch your attention. Very filling and tasty.
Curried Rice and Chickpea Salad
Prep time: 20 minutes
Total time: 20 minutes (see note)
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1 1/2 Tbsp. curry powder
- 1 1/2 Tbsp. chopped chutney
- 1 tsp. ground ginger
- 1 tsp. table salt
- 4 cups plain white rice, cooled
- 1 14.5 oz can low-sodium chickpeas, drained and rinsed
- 1 cup peas (thawed if frozen)
- 1 cup chopped celery
- 1 cup chopped cashews, toasted
- 1 bunch scallions, sliced on a bias (green and white parts)
- fruit from 1 papaya, cubed
- In a small bowl combine the yogurt, mayo, curry, chutney, ginger and salt until well blended. Set aside.
- In a large bowl mix together the remaining ingredients. Add dressing and gently stir to distribute.
Make the rice up to the night before, cool to room temp and refrigerate overnight. If you include that time in this recipe then it’s probably closer to 1 hour 20 minutes total.
In addition to making the rice the night before this recipe can be prepped up 6 hours in advance. Make the dressing and refrigerate it. Combine the rest of the ingredients except the cashews and refrigerate that. When ready to serve just add the cashews and dressing to the rest of the salad, combine and plate.
This recipe is adapted from a great book I picked up years ago named Something for Everyone. The premise was to provide recipes that would make a dish for a family of vegetarians and non-vegetarians from one recipe. It appears to no longer be in print.