GET RECIPE: https://theplantbasedschool.com/curry-chickpea-salad/
Curry chickpea salad is an exotic yet comforting recipe that combines wholesome chickpeas with a creamy curry-flavored dressing, crisp veggies, and tangy pickles.
You’ll love this recipe because it’s quick, tasty, and indulgent while being healthy and protein-packed.
INGREDIENTS
SALAD INGREDIENTS
2 cans (15 ounces each) (460 grams) chickpeas or 3 cups cooked chickpeas
½ red onion finely chopped
1 rib celery finely chopped
2 tablespoons pickled cucumber finely chopped
4 tablespoons flat-leaf parsley or fresh cilantro, finely chopped
2 tablespoons raisins
4 tablespoons cashews coarsely chopped
DRESSING INGREDIENTS
1 ripe mango or 3 tablespoons mango chutney or apricot jam. If the mango is not sweet, add 1 tablespoon of maple syrup.
⅓ cup (80 grams) tahini
⅓ cup (80 grams) yogurt plain, Greek, or non-dairy
¼ cup (60 grams) lemon juice
1 tablespoon mustard American or Dijon
2 teaspoons curry powder
1 teaspoon salt or more to taste
Please enjoy ❤️ Nico & Louise
You love curry chicki salad because it’s quick tasty and indulgent while being healthy and protein packed peel one ripe mango remove it spash from the stone and add it to a blender add the tahini B one that is made from 100% H sesame seeds then add Greek yogurt or non-dairy
Yogurt fresh lemon juice American or Dion mustard curry powder turmeric and sea salt blend until you reach a mayonnaise consistency okay set it aside then in a large bowl or oven dish add drained and rinsed chickpeas and mash them with a potato masher or with a fork until coarsely mashed then add finally
Chopped Red Onion chopped celery Cho pickled cucumber finally chopped flly parsley optionally some cilantro grins chopped cashes and this incredible Curry mango ttin dressing stir well until everything is combined you can make it a meal by serving it in a sandwich with some tomatoes and cucumber or you can
Serve it in a bowl as a starter dip or side dish with your favorite meal easy right