Curried Chickpea Salad With Quick Pickled Onion

curried chickpea salad on whole-grain bread, two sandwiches stacked

Curried Chickpea Salad With Quick Pickled Onion

A quick, easy, and healthy lunch, enjoy this vegan curried chickpea salad in sandwiches, wraps, and on big green salads. Free from oil, soy, refined sugar, and gluten.

Course Entree

Cuisine Indian-inspired

Prep Time 10 minutes

Total Time 10 minutes

Servings servings

Calories 340kcal

Author Lori Rasmussen

Ingredients

For quick-pickled onion (optional):

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

For chickpea salad:

½ cup golden raisins Also try currants, cranberries, or regular Thompson seedless raisins.
½ cup Oil-Free Vegan Aquafaba Mayo Or ⅓ cup other vegan mayo.
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
2 to 3 teaspoons curry powder Start with lesser amount then adjust to taste.
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon fine sea salt, to taste
1 ¾ cups cooked chickpeas Or 1 (15 oz) can chickpeas; the aquafaba liquid can be used to make the oil-free mayo linked above.
half of a large yellow or red bell pepper, seeded and diced
1 medium carrot, peeled and diced
black pepper

US Customary - Metric

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 tsp curry powder, garlic powder, onion powder, and salt. Taste, and add more curry powder, if desired (remember, it will taste more subdued once 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 chickpea salad, or refrigerate until ready to use.

Notes

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

Freezing not recommended.

Nutrition