Curried Chickpea Salad
Serves
4
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
8.4 oz (240 g) can chickpeas, drained, rinsed
1.8 oz (50 g) celery, finely diced
¼ red onion, finely diced
2 green onions, chopped
2 tbsp cilantro, chopped
For the mayo mixture:
2.1 oz (60 g) vegan mayo
1 oz (30 ml) lemon juice
¾ tsp ground turmeric
½ tsp ground cumin
1 tsp curry powder
¼ tsp cayenne pepper
2.1 oz (60 g) vegan mayo
1 oz (30 ml) lemon juice
¾ tsp ground turmeric
½ tsp ground cumin
1 tsp curry powder
¼ tsp cayenne pepper
Nutrition
(Per Serving)
Calories
221
Fats
13 g
Protein
6 g
Carbs
20 g
Instructions
- In small bowl, whisk all mayo mixture ingredients until combined and season with salt and pepper.
- In large bowl, mash chickpeas with fork or masher until mostly broken down but still chunky. Stir in chopped vegetables and herbs. Add mayo mixture and mix well. Season to taste.
- Serve in sandwiches, wraps, with salad greens, or on its own. Store in fridge for up to 5 days.