Curry Chickpea Salad
Curry Chickpea Salad
I get a lot of my inspiration from Ina Garten. I love curling up on my couch and watching old episodes of the Barefoot Contessa. Watching her cook simple, delicious meals often gives my own mind a creative boost. I love revamping some of her recipes with animal-free products in an effort to update the timeless and mouthwatering flavors she creates. Today's project? Curry Chickpea Salad.
This recipe for curry chickpea salad is sweet, savory, crunchy, and extremely filling. The curry flavor is not overpowering, yet adds a slight complexity to an otherwise simple salad. The celery, onion, and carrot add a much-needed freshness, and the sunflower seeds provide a satisfying crunch. However, the REAL stars of this salad are the raisins. The sweetness of the raisins somehow amplifies the flavor of the curry, taking this salad from ordinary to extraordinary. I love eating this salad in sandwich form but it would also be delicious on a bed of leafy greens or scooped into endive leaves for an elegant appetizer.
I hope you become as obsessed with this salad as I am. 🙂 Bon Appetit!
- One 14 oz. Can Garbanzo Beans
- 1/2 Cup Vegan Mayonnaise
- 1/4 Tsp . White Wine Vinegar
- 2 1/2 Tsp . Curry Powder
- 1/4 Tsp . Turmeric
- 1/4 Tsp . Salt
- 1/4 Tsp . Pepper
- 1/3 Cup Celery
- 1/4 Cup Onion
- 1/4-1/3 Cup Raisins
- 1/4 Cup Shredded Carrot
- 3 Tbsp . Sunflower Seeds
Drain and rinse the chickpeas and place in a large mixing bowl. Mash the chickpeas using a fork or a potato masher.
Dice the celery and onion into small, 1/4 inch cubes and set aside. Cut the shredded carrots in half.
Add the vegan mayonnaise, white wine vinegar, curry powder, turmeric, salt, and pepper to the mashed chickpeas. Stir to combine. Stir in the celery, onion, raisins, carrots, and sunflower seeds.
I recommend letting the curry chickpea salad sitting for about twenty minutes before serving to allow the flavors to meld.
Store in a sealed container in the refrigerator. The salad will keep for about 3-5 days.