Curry Chickpea Salad
Total Time
23 minutes
Prep Time
15 minutes
Cook Time
8 minutes
Rating
5 out of 5 stars
(52)
Ingredients
4 servings
- 1/2 cup shredded coconut, toasted
- 1/3 cup cashews, toasted
- 14-ounce can of chickpeas, drained *
- 8-10 dates, chopped small
- 1 cup celery, diced
- 1/2 cup apple, chopped
- ¼ cup red onion, finely diced (or sub green onion)
- ¼ cup cilantro, chopped (or sub scallions)
- 1 tablespoon orange zest (optional)
- 3-4 tablespoons Vegenaise, mayo or vegan mayo
- 1 tablespoon maple (or honey, agave, or alternative sweetener)
- 2 teaspoons apple cider vinegar
- 2–3 teaspoons yellow curry powder (start with two, add more to taste, some brands are spicy)
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon pepper
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Preparation
Step 1
Toast cashews and coconut over low heat, until golden and fragrant.
Step 2
Place chickpeas in a medium bowl and add celery, apple, dates, onion, cilantro and zest.
Step 3
Mix in the vegan mayo, maple and vinegar, until well combined. Add the curry powder, salt and pepper. Toss in the toasted coconut and cashews. Mix.
Step 4
Taste, and add more salt if needed. Feel free to add more curry powder or a pinch of cayenne for more heat or flavor.
Step 5
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