Name: Curried Chickpea Salad
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: Two 15-ounce cans of chickpeas, drained and rinsed (or 3 cups cooked chickpeas); 1 small shallot, finely diced (about 3 tablespoons) (See note below); 1/4 cup white raisins; 1/3 cup mayonnaise; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon or brown mustard; 2 teaspoons yellow curry powder; Sea salt and freshly ground black pepper, to taste; Optional (if making sandwiches): Sandwich bread of your choice + sprouts or baby arugula

Description

This 5-minute curried chickpea salad is my go-to plant-based alternative to chicken or tuna salad.

Ingredients

Scale

Two 15-ounce cans of chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
1 small shallot, finely diced (about 3 tablespoons) (See note below)
1/4 cup white raisins
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon or brown mustard
2 teaspoons yellow curry powder
Sea salt and freshly ground black pepper, to taste
Optional (if making sandwiches): Sandwich bread of your choice + sprouts or baby arugula

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Instructions

Place the chickpeas in a large shallow bowl and mash with a potato masher or large fork until most of the chickpeas are broken down.
Add the remaining ingredients and stir to coat throughly. Taste and adjust the seasonings, if needed. (The salad will keep in an airtight container in the fridge for up to 4 days.)

Notes

You can substitute the shallot with red onion.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 240