Description
A delightful and healthy twist on a classic dish, this curried chickpea salad is bursting with flavor and packed with nutrients. Perfect for lunches, family gatherings, or meals on-the-go.
Ingredients
Scale
- 1/4 cup vegan mayonnaise
- Juice of 1/2 small lemon
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Pinch of black pepper
- 1 clove garlic
- Salt (to taste)
- 1 15-ounce can chickpeas (1 1/2 cups cooked; drained and rinsed)
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 green onions (thinly sliced)
- 2 tablespoons chopped fresh cilantro (or parsley)
Instructions
- Make the dressing: In a medium bowl, combine the vegan mayonnaise, lemon juice, curry powder, cumin, turmeric, and cayenne pepper (if using). Add a pinch of black pepper. Press or grate the garlic into the bowl, mix well, and add water to reach your desired consistency. Season with salt to taste.
- Prep the chickpeas: For a smoother texture, consider rubbing the chickpeas between layers of a kitchen towel to remove the skins.
- Mash the chickpeas: Using a fork, partially mash the chickpeas, leaving some whole for texture.
- Mix everything together: In a large bowl, combine the mashed chickpeas, diced celery, red onion, green onions, and cilantro. Pour in the dressing and mix until everything is well coated.
- Serve and enjoy: Pair it with whole grain crackers, use as a sandwich filling, or stuff into pita pockets.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. For best texture, freeze salad components without dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg