Curry Chickpea Salad

Prep Time 10

Total Time 10

Servings:3 servings

Author: Lori Rasmussen, My Quiet Kitchen

Curry chickpea salad is creamy, flavorful, and so easy to make! Enjoy it on sandwiches, tucked inside a wrap, or piled on top of salads, grains, and potatoes.

Ingredients
US Customary | Metric

1¾ cups cooked chickpeas - Or 1 (15 oz) can chickpeas
½ cup golden raisins - Also try currants, cranberries, or regular raisins
½ cup Oil-Free Vegan Aquafaba Mayo - Or other vegan mayo.
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
2 to 3 teaspoons curry powder - Start with lesser amount and adjust to taste.
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon fine sea salt, to taste
half of a large yellow or red bell pepper, seeded and diced
1 medium carrot, peeled and diced
black pepper

For quick-pickled onion garnish (optional):

¼ large red onion, sliced thinly
a few tablespoons rice vinegar

Instructions

If making the pickled red onion garnish for sandwiches, 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 mellow 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 now or refrigerate until ready to use.

Notes

Store leftover curry chickpea salad in the refrigerator for up to 4 days.

Freezing not recommended.

Nutrition