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Purple Carrot

Chilled Curried Chickpea Salad

with Dates & Quinoa Red Pepper Pilaf

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This meal is delicious and nutritious—just the way we like it. We put a fun twist on quinoa by infusing it with red pepper and turning it into a pilaf, and chickpeas make a hearty and tasty pairing. Dates add a pop of sweetness, too.

If you’re about to reach for the microwave, don’t! This is just about the easiest meal prep ever: Simply remove the film, stir, and dig in!
Store in the fridge (not the freezer)!

Quinoa, Chickpeas [cooked dried chickpeas, water, salt, disodium EDTA (to preserve color)], Roasted Red Peppers [roasted Florina red peppers, water, sea salt, red wine vinegar, sugar], Red Bell Pepper, 100% Extra Virgin Olive Oil, Pecans, Dates, Scallions, Lime Juice, Apple Cider Vinegar [diluted with water to 5% acidity], Parsley, Organic Blue Agave Nectar, Madras Curry Powder [spices, turmeric, salt], Ground Cumin, Salt. Manufactured on equipment shared with tree nuts, peanut, sesame, wheat, soy, egg, milk, fish, and shellfish.
Allergens: tree nut (pecan)