Description
A refreshing and flavorful vegan salad featuring chickpeas, veggies, and a curry dressing.
Ingredients
Scale
- 1 (15 oz.) can chickpeas (or 1 1/2 cups cooked chickpeas), drained and rinsed
- 1/4 cup vegan mayonnaise
- 2 tablespoons red onion, roughly chopped
- 2 tablespoons fresh parsley or dill, chopped
- 2 tablespoons finely chopped pickles or relish or celery
- 1 tablespoon curry powder
- 3 tablespoons raisins
- squeeze of lime
- 1/21/2 teaspoon dijon mustard
- sea salt, to taste
- pepper, to taste
- Additional lime juice (optional, to taste)
Instructions
- Mix Chickpeas & Veggies: Start by mashing your chickpeas with a fork until they’re just chunky. Add in your chopped parsley or dill, chopped pickles or relish, and any other veggies you love, letting the vibrant colors fill the bowl. If you overmix, the chickpeas can turn mushy, so a gentle hand is key here.
- Whisk Together Dressing: In a separate bowl, whisk together your vegan mayo, curry powder, lime juice, salt, and pepper until it’s smooth and creamy. The scent of the curry should really pop here, making it so tempting! You don’t want any lumps, so keep whisking until it’s nice and uniform.
- Combine Everything Gently: Now, pour your dressing over the chickpea and veggie mixture. Fold everything together carefully, making sure you coat all the ingredients without mashing them too much. It should feel like a party of flavors! If it looks too dry, just splash in a bit more dressing.
- Chill & Serve: Let your salad chill in the fridge for about 10 minutes. This is when the flavors really mingle, and the salad’s aromas come alive. If you’re in a hurry, it’s still great right away, but don’t skip this step if you can help it!
- Adjust Seasoning: Before serving, give it a taste. If it feels like it needs a little more zing, just sprinkle in some more curry powder, salt, or a splash of vinegar. Sometimes flavors can surprise you, so trust your taste buds. Just remember, you can always add more, but it’s tough to take away!
Notes
- Storage Tips: Store the salad in a Tupperware container in the fridge for up to 5 days.
- Expert Tips: If the salad seems dry, try stirring in a little extra vegan mayo or a splash of lime juice for extra moisture.
- When you notice the chickpeas becoming too mushy, gently mash them or pulse just a couple of times in a food processor.
- If the flavors aren’t strong enough, adding more curry powder, some salt, or a dash of vinegar can brighten up the taste.
- For added nutrition and crunch, consider tossing in diced celery or other favorite vegetables before serving.
- If you’re short on time, using a food processor can quickly mix everything if you’re aiming for a smoother texture.
Nutrition
- Serving Size: 1 serving
- Calories: 236
- Sugar: 5.5g
- Sodium: 444.8mg
- Fat: -
- Saturated Fat: -
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: 29g
- Fiber: 4.7g
- Protein: 4.7g
- Cholesterol: -