Curried Chickpea Salad (15 Minutes)
This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more. It’s loaded with so much flavour and is SO delicious!
Ingredients
- 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas is using canned chickpeas, drain the liquid from the can and rinse the chickpeas before using
- ¼ cup vegan mayonnaise
- 2 tablespoons red onion roughly chopped
- 2 tablespoons fresh parsley or dill
- 2 tablespoons finely chopped pickles or relish or celery
- 1 tablespoon curry powder
- 3 tablespoons raisins
- squeeze of a lime
- ½ teaspoon dijon mustard
- sea salt and pepper
Instructions
- Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
- Scrape everything together and taste and adjust seasonings to your liking.
- Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
Video
Notes
Use a Food Processor: If you have one, use a food processor to combine the ingredients! You'll only need to pulse it about 5 times or else it will become too mushy.
Add Other Vegetables: Try adding other veggies, like celery, to your recipe to add even more greens.
How to Serve: You can serve this Curried Chickpea Salad a multitude of ways. On a bed of greens (spinach, mixed greens, or arugula), on toast, in a sandwich or in a wrap for a few ideas! You can also serve it as a dip with crackers!
Meal Prep this Salad: You can store your Curried Chickpea Salad in a Tupperware container in the fridge for 5 days.
Nutrition
Calories: 236kcal | Carbohydrates: 29g | Protein: 4.7g | Sodium: 444.8mg | Fiber: 4.7g | Sugar: 5.5g