Curried Chickpea Salad
This curried chickpea salad is a bold, flavor-packed dish with creamy texture and just the right amount of spice—perfect for sandwiches, wraps, or scooping straight from the bowl!
Servings: 6
Equipment
- Mixing Bowl
Ingredients
- 2 15 oz Cans of Chickpeas Drained and rinsed
- 3 stalks Celery Finley diced
- 3 Green Onions Finley diced
- ½ cup Vegan Mayo Can use my Tofu Mayo* or Follow Your Heart Veganaise works well here
- 2 tbsp Nutritional Yeast
- 1½ tsp Curry Powder
- 1 tsp Sea Salt
- 1 tbsp Lemon Juice About the juice of ½ a lemon
Instructions
- Combine all ingredients, chickpeas, celery, green onions, vegan mayo or my Tofu Mayo*, nutritional yeast, curry powered, salt, and lemon juice into a bowl and mix until combined, mashing some chickpeas. Let this sit in the fridge to chill for at least 30 minutes before serving.
- Serve as a salad or it is delicious with tortilla chips for some crunch!
- Store in the fridge in an airtight container for 3 to 4 days.
Notes
*Try using my Tofu Mayo in this recipe!