Curry Chickpea Salad
This Curry Chickpea Salad is a perfect lunchtime staple. Its packed with protein filled chickpeas, sweet grapes, and covered in a creamy, tangy dressing.
Servings: 6 -8
Ingredients
- 3/4 cup vegan mayo (I like Veganaise)
- 1/4 cup mango chutney (I like Brooklyn Dehli brand)
- 2 - 3 teaspoons curry powder (stick with 2 if you are serving to kids—it can get a little spicy)
- 1/2 teaspoon salt
- 3 cans chickpeas (about 4 1/2 cups)
- 1 cup grapes, sliced in half
- 2 stalks celery, diced
- 3 green onions, sliced
- big handful of parsley, chopped
For serving (optional):
- pita bread
- burger bun
- lettuce
Instructions
- In a large bowl mix the mayo, chutney, curry powder, and salt together.
- Add 2 cans of drained chickpeas to the dressing. Using a potato masher, smash the chickpeas to a rough chunky consistency, mixing them with the dressing.
- Add the third can of drained chickpeas into the mix, and mash slightly, leaving a chunky texture.
- Add the sliced grapes, diced celery, sliced green onions, and chopped parsley to the bowl. Mix well.
- Serve in pita pockets, in a lettuce wrap, or on a burger bun. Enjoy!