This next plate is such an easy egg and chickpea salad recipe. It contain delicious ingredients such as boiled eggs and Thai red curry. Surprise! And it’s also a great side for lamb or pork chops by the way!
You will love this chickpea side salad…
You know, some salad recipes (like this chickpea salad recipe below) are just too good to be true. I mean, look at this one then! Canned chickpeas, hard boiled eggs and a tablespoon of spicy red curry paste.
That’s all you need really.
That day I needed a quick side salad for some juicy grilled pork chops.
However my vegetable drawer in my fridge and pantry were quite empty which hardly happens. I’m usually very meticulous when it comes to grocery shopping.
So I had to come up with a good plan B instead.
Something that would also be excellent to go with the pork meat.
Chickpea Salad Recipe with Eggs & Red Curry
I didn’t have a clear plan in mind about any particular flavor or ingredient.
That’s how most of my recipes come to life in my kitchen. A quick look in my pantry, rummaging around in my fridge, a professional sweep through my packed kitchen cupboards.
Oh wait a minute, I see hard boiled eggs here in my fridge.
And also a tablespoon of leftover red curry paste! A tin of chickpeas on my pantry shelf.
Bring it on!
Can you use other tinned pulses instead of chickpeas for this recipe here?
I would definitely say sure thing. Like lentils for instance. Lentils and red curry, sounds like another match made in heaven!
I served this chickpea and curry salad lukewarm, accompanied by a couple of freshly grilled juicy pork chops. And it proved to be an excellent meal!
Do you love chickpeas?
Then check out an all time classic: my chickpea hummus!
- 9 oz canned chickpeas (250 g), drained weight
- 1 tbsp spicy red curry paste
- 1 tbsp sunflower oil
- 2 hard-boiled eggs
- ½ small onion chopped
- a handful fresh parsley
- Drain the canned chickpeas and pour them in a sieve. Rinse them thoroughly under cold running tap water and put them aside until needed later. Then add a splash of sunflower oil and the red curry paste to a large non-stick pan.
- Stir fry the paste over medium-high heat for 3 minutes until fragrant and sizzling. Add a little splash of water (about 3 tablespoons, don’t make the sauce too runny).
- Stir well and then cook the red curry sauce for another 2 minutes. Add the rinsed chickpeas.
- Mix well to cover the chickpeas with the red curry sauce. Season with a little pepper and salt to taste. Peel and crumble the hard-boiled eggs. Add them to the chickpeas in the hot pan.
- Then stir again and add the chopped onions. Take the pan off the heat.
- Stir well and check the seasoning. Add extra pepper or salt to taste if necessary. Finely chop the fresh parsley. Then transfer the chickpea salad to a serving dish. Sprinkle with the chopped parsley and serve.