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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)!

Chickpeas [cooked dried chickpeas, water, salt, disodium EDTA (to preserve color)], White Quinoa, Water, 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.
Allergens: tree nut (pecan)