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Curried Chickpea Salad


  • Author: Brita Britnell
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

This Curried Chickpea Salad comes together in no time and will be your new favorite meal prep recipe!


Scale

Ingredients

  • 15 ounce can of chickpeas, drained, rinsed, and patted dry
  •  cups of vegan mayonnaise
  • 1 tablespoon of lemon juice 
  • 1 teaspoon of dijon mustard 
  • 2 teaspoons of curry powder 
  • 2 stalks of celery, thinly sliced 
  • 1 large carrots, peeled and chopped
  • 2/3 cup of green peas (I used frozen and thawed them before adding to the salad)
  • 2 green onions, thinly sliced 
  • 2 tablespoons cilantro, chopped
  • Freshly cracked black pepper to taste
  • Fine sea salt to taste (I usually end up with about 1 teaspoon)

Instructions

  1. Place the chickpeas in a large bowl and use a fork to mash about 1/4 of them so that you still have a decent bit of whole chickpeas left (see video for reference).
  2. Add in the remaining ingredients and stir to combine. Season to taste with salt and pepper and ENJOY!
  3. Store in an air tight container for 3-4 days in the fridge.

Notes

*as desired, you can easily swap out any of the veggies for whatever you have on hand

  • Category: lunch
  • Method: stirring
  • Cuisine: american

Keywords: vegan lunch, chickpea salad, chickpea sandwich