Curried Pea Salad Recipes

PEA SALAD

Steps:

• Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.
• In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
• Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine.
• Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance.

CURRY PEA SALAD WITH ALMONDS

Steps:

• Preheat oven to 350 degrees and toast almonds on a cookie sheet (about 10 min). Let cool and then chop.
• Combine FROZEN peas, green onions, 3/4 of the almonds, and water chestnuts. In a separate bowl combine and mix the mayonnaise and curry powder. Fold mayonnaise mixture into the peas. Add salt and freshly ground black pepper to taste.
• Add the remaining almonds right before you serve.

CURRIED CHICKPEA SALAD PITAS

Steps:

• Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
• Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
• Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

CURRIED PEA SALAD

Steps:

• Briefly rinse frozen peas under water to thaw slightly. While peas sit,
• mix all ingredients except almonds. Allow to sit at least 30 min for flavors to meld.
• Before serving, add crushed almonds. Mix some almonds in peas, sprinkle some on top.
• Store in covered container.

CURRIED CHICKPEA SALAD

Steps:

• Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
• Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
• Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
• Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

CURRIED POTATO AND PEA SALAD

Steps:

• Scrub the potatoes. Put them in a large pot and add enough lightly salted water to cover them by 2 inches. Bring the water to a rolling boil and add 1 teaspoon of the salt. Cook until the potatoes are tender, about 15 minutes. Drain and cool to room temperature. Chop into bite-size pieces, place them in a large bowl and add the peas.
• In a small bowl, combine mayonnaise, sour cream, garlic, curry powder, cumin, vinegar, Worcestershire sauce, the remaining 1 teaspoon of salt and the pepper. Whisk until smooth. Pour over potatoes and peas, add scallions and toss gently to combine well. Cover and chill until shortly before serving time.