Curried Chickpea Salad 15 Minutes Food
CURRIED CHICKPEA SALAD (15 MINUTES)
This Curried Chickpea Salad is just like your favourite curried chicken salad, veganised! This recipe takes only 15 minutes to make & is perfect for meal prep and on-the-go meals. This salad is perfect for putting in wraps, on a bed of greens, and more. It's loaded with so much flavour and is SO delicious!
Provided by Jessica Hylton
Time 15m
Number Of Ingredients 10
Steps:
- Add all the ingredients into the bowl and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don't want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.
- Scrape everything together and taste and adjust seasonings to your liking.
- Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!
Nutrition Facts : Calories 236 kcal, Sodium 444.8 mg, Carbohydrate 29 g, Fiber 4.7 g, Sugar 5.5 g, Protein 4.7 g, ServingSize 1 serving
CURRIED CHICKPEA SALAD PITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
- Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
- Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.
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