Curried Chickpea Salad
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.
- 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
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.
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