Description
A simple vegan recipe for Curry Chickpea Salad, that can be turned into a wrap with spinach and sprouts. A healthy vegan lunch idea!
Ingredients
Units
- 1/2 cup shredded coconut, toasted
- 1/3 cup cashews, toasted
- 14-ounce can of chickpeas, drained *
- 8–10 dates, chopped small
- 1 cup celery, diced
- 1/2 cup apple, chopped
- 1/4 cup red onion, finely diced (or sub green onion)
- 1/4 cup cilantro, chopped (or sub scallions)
- 1 tablespoon orange zest (optional)
- 3–4 tablespoons Vegenaise, mayo or vegan mayo
- 1 tablespoon maple (or honey, agave, or alternative sweetener)
- 2 teaspoons apple cider vinegar
- 2–3 teaspoons yellow curry powder (start with two, add more to taste, some brands are spicy)
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon pepper
Instructions
- Toast cashews and coconut over low heat, until golden and fragrant.
- Place chickpeas in a medium bowl and add celery, apple, dates, onion, cilantro and zest.
- Mix in the vegan mayo, maple and vinegar, until well combined. Add the curry powder, salt and pepper. Toss in the toasted coconut and cashews. Mix.
- Taste, and add more salt if needed. Feel free to add more curry powder or a pinch of cayenne for more heat or flavor.
Notes
*14-ounce can chickpeas = 1 ½ cups cooked chickpeas
Chickpea Salad will keep up to 4 days in an airtight container in the fridge.
Serving options:
- Wrap up in a lavish bread or tortilla (or pita) with a handful of spinach, greens or sprouts
- Serve over a bed of greens lightly dressed with olive oil, salt and lemon or AC vinegar
- Serve in a halved, salted, avocado.
- Serve in lettuce cups
Nutrition
- Serving Size: 1 cup salad
- Calories: 389
- Sugar: 38.4 g
- Sodium: 570.4 mg
- Fat: 13.8 g
- Saturated Fat: 5.2 g
- Carbohydrates: 63.3 g
- Fiber: 11.3 g
- Protein: 9.3 g
- Cholesterol: 0 mg
