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This is a delicious salad that stands alone as a snack or packing for a lunch, just as it complements almost any meal.  Very easy to make, and keeps for about a week in the refrigerator.  Try it with your favourite curry flavours and then try it with a new one.  Once you have tried it once.  Try it again with different flavours and make it your own.

  • Serves: 6
  • Preheat oven: (400 F)
  • Cooking time: 20 minutes


2 tbsp olive oil, divided in half
1 1/2 tsp kosher salt
2 540 ml cans chickpeas, drained and rinsed
4 tbsp Curry paste of your choosing
6 c Swiss Chard, thinly sliced


  1. In a large bowl, combine 2 tsp oil with 2 tbsp curry paste and half the salt, mix well
  2. Add chickpeas and toss to coat
  3. Spread chickpeas in a single layer on a baking sheet and bake for 10 to 12 minutes.  Stir halfway through
  4. Combine remaining oil, curry paste and salt in a bowl.
  5. Add greens and toss to coat
  6. Add cooked chickpeas and bake for 3 to 5 minutes, or until greens are just wilted