CURRIED CHICKPEA SALAD
Total Time
15 minutes
Robin Paone and Ameera Ataya are a mother-daughter blogging team. Their blog, “Monkey and Me Kitchen Adventures,” is a recipe and lifestyle blog for healthy vegans and those who follow a Whole Food Plant-Based diet. Their blog showcases posts that are fun and whimsical, coupled with beautiful food photography and wholesome recipes.
Ingredients
For the salad
• 2 (15.5 oz.) cans chickpeas, drained and rinsed
• 1/3 to 1/2 cup red onion, diced small
• 3/4 cup celery, diced small
• 1/3 cup carrots, matchstick cut
• 1/2 to 3/4 cup Gala apple, unpeeled, diced small
• 2 Tablespoons jalape.o, diced small
• 2 Tablespoons fresh cilantro, chopped
For the dressing
• 1/4 cup unsweetened plain plant yogurt
• 1 Tablespoon + 1 teaspoon lime juice
• 1 teaspoon organic maple syrup
• 1 teaspoon tahini
• 2 1/2 teaspoons sweet curry powder
• 1/2 teaspoon coriander
• 1/2 teaspoon sea salt
• Pinch black pepper
Optional:
• 2 to 3 Tablespoons golden raisins
• 1/4 cup roasted peanuts (lightly salted), chopped
• Additional chopped cilantro
Directions
1. Place dressing ingredients into a small bowl, whisk, and set aside.
2. Place drained and rinsed chickpeas into a medium-sized bowl and roughly mash them with a potato masher. (Do not turn them to mush.)
3. Add all the remaining ingredients, dressing, and any optional ingredients.
4. Mix well.
5. Taste test for seasonings.
6. Refrigerate and use within 4 days.
7. Serve on bread, toast, crackers, tortilla wraps, or lettuce wraps.
Recipe Note
Sweet and savory, this vegan curried chickpea salad is a beautiful combination of creamy and crunchy textures with a Pow! of delicious curry flavor! It’s ideal as a quick and tasty lunch or dinner.
