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Tangy Curried Chickpea Salad
[Vegan]

AP By: Amber St. Peter

Author Bio

I'm Amber, the author of ettle Vegan. I made the transition to a plant-based diet... Read More

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Tangy Curried Chickpea Salad [Vegan]

2-3

Dairy Free

Vegan

This curried chickpea salad is so delicious! It’s made with chickpeas, onions, radishes, celery, almonds, lemon juice, and a delicious blend of seasoning. This tangy salad travels well, so wrap it up in a jar or bring bread and munch on it anywhere you go. It makes a great work... Read More

Ingredients You Need for Tangy Curried Chickpea Salad [Vegan]

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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How to Prepare Tangy Curried Chickpea Salad [Vegan]

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.
I prefer to leave about half of the chickpeas unmashed- it adds more texture and holds together better on a sandwich.
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!
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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.