Curry Chickpea Salad (15 Minutes, Vegan)
PinServings: 4 servings
This Curry Chickpea Salad is filled with fresh veggies mixed with a curry-lime sauce, and soooo easy to make! Get lunch on the table in just 15 minutes. =)
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Equipment
- Potato Masher (if you don't have one, see Notes*)
- Medium mixing bowl
- Small mixing bowl
Ingredients
- 1 15-ounce chickpeas (garbanzo beans) - rinsed and drained
- 1 small red onion - finely diced (about 1/2 cup)
- 3 stalks celery - finely diced (roughly 1/2 cup)
- 1/2 medium red bell pepper - finely diced (about 3/4 cup)
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup golden raisins
- 1/4 cup vegan mayonnaise - (we like Vegenaise)
- 2 tablespoons fresh lime juice
- 1 teaspoon maple syrup
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Optional:
- dash of cayenne pepper or red pepper flakes
Instructions
- Add chickpeas to a medium bowl and mash.
- Add the red onion, celery, red bell pepper, cilantro and golden raisins; stir.
- To a small bowl, add the mayo, lime juice, maple syrup, curry powder, turmeric, salt, and black pepper. Stir with a small whisk.
- Add the sauce to the chickpea mixture. Stir until combined. This recipe makes 2 cups chickpea salad.
- Serve in lettuce wraps, tortilla wraps, wrapped up in lettuce/collard greens, with crackers or on its own. Store in an airtight container in the fridge for 5-7 days.
Video
Notes
*If you don't have a potato masher on hand, you have options. 1) You can use a regular coffee mug to mash the chickpeas. 2) Use a fork (although it won't be as easy). Note: for the first 2 options, try microwaving the chickpeas to soften them a bit before mashing. Or, 3) throw them in your food processor.
Nutrition
Serving: 0.5cup | Calories: 204kcal | Carbohydrates: 29.6g | Protein: 7.4g | Fat: 7.2g | Sodium: 599mg | Sugar: 9.4g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick