Curry Dense Bean Salad

Source

Preheat oven to 220°C. Line a baking tray with parchment. Toss quartered potatoes with 1 tbsp olive oil. In a small bowl, mix garam masala, thyme, cinnamon, salt, cloves, and black pepper. Sprinkle HALF over the potatoes and toss to coat. Save the other half. Bake 20 min until fork-tender.
In a skillet, heat 1 tbsp oil over medium. Add drained chickpeas, cook 3-4 min stirring often until they start to crisp. Add the remaining potato spice mix, stir, cook another 2 min. Transfer to a large bowl.
In the same skillet over medium, add garlic and ginger. Cook 30 sec — don’t burn. Add curry powder, salt, allspice, chili flakes, nutmeg. Stir 30 sec. Add sliced bell peppers, cook 4-5 min until softened (add up to 1 tbsp water if sticking). Remove from heat, add red wine vinegar, scrape the pan bottom.
In the large bowl with chickpeas, add the cooked peppers, roasted potatoes, cannellini beans, halved tomatoes, sliced cucumbers, diced red onion, and cilantro. Drizzle lemon juice over. Toss everything together well.

Meal prep champion — gets better as it sits. Lasts up to 7 days in the fridge (though cucumbers break down after 2-3 days for peak texture).
Potato sub — cubed sweet potatoes work great too.
Bean swaps — cannellini → red, pinto, or black beans all work. Chickpeas → same.
Seasoning variations — not feeling curry? Try taco seasoning, BBQ, Cajun, or Italian herb blend instead.
Extra veg — cauliflower, broccoli, carrots, corn, celery, brussels sprouts, mushrooms, edamame all fair game. Cook harder veg first (squash, asparagus).
More protein — add another can of beans, cubed tofu, edamame, cooked lentils, quinoa, or nuts (cashews/almonds).
Standalone meal — this is a full meal on its own. Great with garlic bread on the side.
Top 9 allergen friendly as written.