Vegan Curry Chickpea Sandwich Spread
Curried chickpea salad is loaded with vegetables and curry flavors, perfect as a salad, sandwich spread, or side dish.
Servings: 12 servings
Calories: 165kcal
Ingredients
Curried Chickpea Salad
- 15 ounces chickpeas rinsed and drained
- ½ cup diced celery
- ½ cup shredded carrots
- ½ cup red onion diced
- ¼ cup cilantro chopped
- ¼ cup vegan mayo
- 3 teaspoons curry powder
- Salt and pepper to taste
- ¼ cup dried cranberries optional
Instructions
Chickpea Salad
- Rinse and drain chickpeas and put them in a food processor with a large blade.
- Pulse until partially mashed (some will still be in halves); you don't want it mushy.
- Add celery, onions, carrots, cilantro, curry seasoning, salt, and pepper to taste and dried cranberries (if using)
- Add ¼ cup dressing (save extra mayo for other recipes during the week). It lasts 7 days in the refrigerator.
Serving
- Serve on toasted bread, in a pita, or in a wrap.
- Serve on greens.
- Serve with crackers.
- Or eat in a bowl with a fork.
Notes
- Do not mash the chickpeas into a paste; instead, pulse in a food processor, leaving some pieces and chunks.
- Or, use a fork to smash the chickpeas if you don't have a food processor.
- If you are allergic to nuts, substitute the cashews in the vegan mayo with sunflower seeds, white beans, or silken tofu. Or, try unsweetened, unflavored vegan yogurt instead of vegan mayo.
- Add small amounts of curry powder and adjust to taste.
- The seasoning enhances after the salad is refrigerated. The salad is better if refrigerated for an hour before serving.
- Curried chickpea salad stays fresh and refrigerated for up to 5 days.
Nutrition
Serving: 12g | Calories: 165kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 141mg | Potassium: 231mg | Fiber: 4g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg