This tangy salad travels well, so wrap it up in a jar or bring bread and munch on it anywhere you go.

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Tangy Curried Chickpea Salad [Vegan]

Ingredients

  • 1 15 ounce can chickpeas, drained
  • 3/4 cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 cup onions, diced
  • 1/2 cup almonds, chopped
  • 1/4 cup celery, diced
  • 1/4 cup radishes, diced
  • 1 teaspoon curry
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch of smoked paprika
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Preparation

  1. Drain and rinse your chickpeas and pour them into a medium sized mixing bowl. Use a fork to mash the chickpeas until about half are completely smooshed, the other half can be mashed or chunky to your liking.
  2. I prefer to leave about half of the chickpeas unmashed- it adds more texture and holds together better on a sandwich.
  3. A quick note on the ‘chunks’ in the salad: its nice when all of your veggies are diced to about the same size. It makes the texture more pleasant!
  4. Add vegenaise, lemon juice, onions, almonds, celery, radishes, and all spices. Stir until combined. Serve immediately or save in the refrigerator for up to a week.

Nutritional Information

Total Calories: 1629 | Total Carbs: 60 g | Total Fat: 144 g | Total Protein: 19 g | Total Sodium: 2112 g | Total Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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