Curried Chickpea Salad
3 cups cooked or 2 cans (15 oz.)
chickpeas (garbanzo beans), drained and rinsed
2 – 3 carrots (about 1 cup), diced
1 cup onion, chopped
1/2 cup raisins (or dried cranberries,
chopped dates, chopped apricots
1/2 cup vegan mayo
juice of one lemon
1 tablespoon curry powder
3/4 teaspoon garlic powder
Salt & pepper to taste
1 tablespoon maple syrup
1 tablespoon apple cider vinegar or white wine vinegar
1/2 cup raw or toasted cashews
In a small bowl, combine mayo with lemon juice, curry & garlic powder, a generous pinch of salt, maple syrup & . Blend until combined. Set aside. (If adding vinegar or maple syrup as per the notes below, add to the hummus at this time.)
In a medium mixing bowl, add chickpeas and roughly mash about 1/2 of the beans with the back of a sturdy fork or potato masher. Add in the carrots, scallions, raisins, cashews and hummus, mix well to combine. Taste for flavor adding mineral salt and cracked pepper to taste.
Serve as is, with sliced red bell peppers as scoopers, on a bed of leafy greens, with crackers or made into a Chickpea Curry Sandwich with bread of choice.
Good to know:
I love the sweetness that the dried fruit gives and could use up to 3/4 cup so each bite has a little sweetness to it. Feel free to add extra raisins, currants or dates. Try replacing the carrots with diced red bell peppers for color variation.
If you have diabetes or have been diagnosed as pre-diabetic, fiber is your friend and chickpeas are loaded with it! Also, they’re a great source of protein. You have probably been asked by now, “how do you get your protein if you don’t eat meat?” You can say with confidence that you have no worries about protein. One cup of chickpeas contains ⅓ of the protein that an adult needs in a day.