Curried Chickpea Salad
Servings: 5
Calories: 462kcal
Curried chickpea salad is 100% plant-based with chickpeas, vegan mayo, chopped apple, celery, green onions, and walnuts. Serve it in a dish, on a bun, or on a bed of lettuce.
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Ingredients
- 2/3 cup green apple chopped
- 1/3 cup celery chopped
- 1 Tablespoon green onion chopped
- 2/3 cup walnuts diced
- 15.5 ounce can chickpeas drained
- 2/3 cup vegan mayonnaise
- 1 1/2 teaspoons lemon juice
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- pepper to taste
- 3/4 cup dried cranberries
- 1/4 cup panko breadcrumbs
- extra breadcrumbs - up to 1/3 cup total
- salad greens or a bun if desired
Instructions
- Chop apples, celery, green onion, and walnuts very small. (See example in post). Set aside.
- Drain chickpeas/garbanzo beans. I use a 15.5 ounce can in this recipe. If you are cooking your own, use 1 3/4 cups.
- Put drained chickpeas, vegan mayo, lemon juice, curry powder, and salt into a small bowl. With an immersion blender or hand mixer, process for just a couple of minutes. The mixture should be mostly smooth but have a few chunks.
- Add in the breadcrumbs. Start with 1/4 cup and add in more for desired texture - up to 1/3 cup total.
- If you are serving right away, add the cranberries along with the other chopped ingredients. If you are saving to serve later, add in the cranberries till right before serving.
- Serve in a dish, on a bed of lettuce or in a bun.
Nutrition
Calories: 462kcal | Carbohydrates: 34g | Protein: 7g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 579mg | Potassium: 237mg | Fiber: 6g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg