Curried chickpea salad is a quick, easy, and healthy meal anytime! Enjoy it on a sandwich, tucked inside a wrap, and piled on top of salads, grains, and potatoes. WFPB and free from soy, refined sugar, and gluten.
2 to 3teaspoonscurry powder - Start with lesser amount then adjust to taste.
¼teaspoongarlic powder
¼teaspoononion powder
⅛teaspoonfine sea salt, to taste
1 ¾cupscooked chickpeas - Or 1 (15 oz) can chickpeas; the aquafaba liquid can be used to make the oil-free mayo linked above.
half of alargeyellow or red bell pepper, seeded and diced
1mediumcarrot, peeled and diced
black pepper
Instructions
Place sliced onion in a shallow bowl and cover with rice vinegar. Set aside.
To soften and plump the raisins, place in a bowl and cover with water. Set aside.
In a mixing bowl whisk together the mayonnaise, maple syrup, lemon juice, 2 teaspoons curry powder, garlic powder, onion powder, and salt. Taste, and add more curry powder, if desired (remember, it will taste more subdued once the chickpeas and veggies are added).
Drain the raisins and add them to the bowl along with the chickpeas, pepper, and carrot. Stir to combine and distribute the dressing. Use a fork to mash some of the chickpeas (as many as you like). Taste again, and season with salt and pepper, if desired.
Drain the onion. Serve as a garnish, or dice it and fold into the chickpea salad.
Serve immediately or refrigerate until ready to use.
Notes
Store leftover chickpea salad in the refrigerator for up to 4 days.Freezing not recommended.