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Insanely Simple Curried Chickpea Salad

Author:

Roberto Martin

May 17, 2015

Written by

Roberto Martin

May 17, 2015

This protein-packed, uber-simple recipe is ideal for taking to work for a lunch on a bed of greens, in a butter lettuce cup, or just eaten with crackers. It can be used as a sandwich filler, a wrap, or scooped onto seasoned sliced tomatoes when they are in season. It’s super versatile. My 9-year-old likes it, and that’s saying something.

Curried Chickpea Salad

Ingredients

1 cup dried chickpeas, soaked then cooked until very tender, or two 15-ounce cans chickpeas, drained and rinsed
3 celery ribs, diced small
1 large organic Granny Smith apple, peeled and diced small
1/2 cup toasted chopped pecans
1/2 cup currants or raisins
1/3 cup vegan mayonnaise
1 tablespoon curry powder
2 tablespoons agave syrup
2 whole scallions, green parts thinly sliced and white parts minced
1 large garlic clove, minced
kosher salt and freshly ground black pepper to taste

Preparation

1. Place half of the chickpeas in a food processor and pulse them once or twice to chop them up a bit. This can also be done in a bowl with a potato masher.

2. Place the chickpeas and the rest of the salad ingredients in a large bowl and mix them with a rubber spatula until well combined.

3. Season the salad with salt and pepper then cover and refrigerate it for 30 minutes minimum before serving.