Curried Chickpea Salad (Vegan!)
A healthy, delicious vegan version of curried chicken salad! Enjoy the versatility in a sandwich, wrap, on fresh greens, or cracker dip.
Servings: 3
Ingredients
- 15 oz. can chickpeas
- 1/3 cup cashew mayo
- 2 ribs celery
- 3 Tbsp. red onion
- 2 Tbsp. fresh cilantro (or parsley)
- 1 Tbsp. fresh lime juice
- 2 tsp. curry powder
- 1 tsp. Dijon mustard
- 1/4 cup raisins (and/or chopped red grapes)
Instructions
- Rinse and drain chickpeas well. Place in a large bowl and mash. (I use a potato masher.)
- Finely dice celery and red onion. Roughly chop cilantro. Add to bowl.
- Add all remaining salad ingredients. Then stir well to combine.
- Taste and adjust flavors if needed. Add salt & pepper, more curry powder, mayo, or lime juice. (Grapes and cashews are fantastic additions!)
- Enjoy the salad as is, in a sandwich or wrap, on a bed of fresh greens, or as a dip with crackers.
Notes
Yield: Recipe makes about 2 heaping cups salad, lightly packed.
Other stir-ins: Diced apple, cashews, pistachios, etc.
Storing: Store leftovers in an airtight container in the fridge. I find it keeps well for about 4-5 days.
Nutrition Per Serving (Estimate)
Calories: 243 kcal | Carbohydrates: 34 g | Protein: 9 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Potassium: 442 mg | Fiber: 9 g | Sugar: 1 g | Vitamin A: 69 IU | Vitamin C: 5 mg | Calcium: 83 mg | Iron: 3 mg
