Up Beet Kitchen – Curry Chickpea Salad Recipe
I love to cook, but sometimes I feel like it is just too much work to cook a nice meal. You have to browse hundreds of recipes online and make a decision, drive to the store to get all the ingredients, and then cook the meal. Now you can create delicious and healthy recipes at home after having all the ingredients delivered right to your door!
The Up Beet Kitchen is a recipe and ingredient delivery service that eliminates the task of going to the grocery store, while leaving the cooking experience to you. You have to be in a delivery area of InstaCart in order to subscribe to this service.
So what makes The Up Beet Kitchen different than other services like this? They have an awesome short video that shows you how to put the recipe together. I love this feature because, for me personally, one picture of the final product on a recipe card does not reassure me that I’m doing things correctly!
I decided to make Curry Chickpea Salad. After watching the video, I started to create my recipe when I noticed that there were two items missing from the ingredients list: rice and quinoa. Luckily I had some beautiful purple Jasberry Rice from my Try The World Thailand box that I had been dying to try. I added this and it make the salad so much more colorful! The video also did not explain what to do with the coconut oil that was on the ingredients list.
It should be noted that The Up Beet Kitchen just finished their Kickstarter campaign and they are still in beta mode. I am sure they will fix all the kinks before they go live. You can check out their demo site here. The Up Beet Eating weekly meal planning service will begin on March 4th, 2016. Pre-Order a 1 year subscription now and save 45%!
Curry Chickpea Salad
1 Cup Rice
1 Cup Quinoa
1/2 Cups Almonds, toasted & chopped
1 Purple Onion, diced
3 Roasted Red Peppers
1/2 Bunch Cilantro, minced
3 Tbsp Green Curry Paste
1/4 Cup Golden Raisins
1 Lime, juiced
2 Tbsp Coconut Oil, melted
1 Tsp Salt
1 Can Chickpeas, drained and rinsed
Cook rice and quinoa according to instructions. Mix in large bowl.
Mix rest of ingredients into the bowl.
Adjust seasoning to taste. If there are traveling flavors, add a little more salt until they start to combine into one flavor.
This salad can be served warm (which I prefer) or cold. It is delicious! There are so many different flavor in this recipe, but they all work together. I can’t wait for The Up Beet Kitchen to go live and to try all their recipes like:
- Falafel Burger with Red Pepper Coulis and Cucumber Salad
- Raw Stir Fry & Spring Rolls
- Roasted Chicken with Greek Potatoes
- Monster Vegan Nachos
- Quinoa Bean Burger with Zucchini Pickles
- Miso Soup & Soba Noodle Stir Fry
- Turkey Saltimbocca
- Pasta with Almond Cream Sauce and Watercress Salad
- Vegan Lasagna with Cashew Ricotta & Sautéed Collards
- Banana Bread
- and more!
Can’t wait to try the Curry Chickpea recipe? Print it below:
Curry Chickpea Salad
- 1 Cup Rice
- 1 Cup Quinoa
- 1/2 Cup Almonds toasted & chopped
- 1 Purple Onion diced
- 3 Roasted Red Peppers
- 1/2 Bunch Cilantro minced
- 3 Tbsp Green Curry Paste
- 1/4 Cup Golden Raisins
- 1 Lime juiced
- 1 Tsp Salt
- 1 Can Chickpeas drained and rinsed
- Mix all ingredients in a large bowl.
- Adjust seasoning to taste. If there are traveling flavors, add a little more salt until they start to combine into one flavor.