Curried Chickpea Salad
A refreshing and versatile mashed chickpea salad that packs the flavors of yellow curry, garlic and ginger, and is filled with fresh ingredients including red cabbage, carrots, celery, onions, cranberries, cashews and herbs.
Ingredients
For the Chickpeas
- 2 15.5 oz canned chickpeas - mashed but leave some whole *Rinse the chickpeas add them to a bowl and mash them. You can use a food processor too if you're making a larger portion. Also, you can also use raw chickpeas but they take a lot longer to prep.
- 1/2 cup onion - diced *I love white onions for this dish. Use as much or as little onion as you like.
- 1/2 cup celery - small slices *Use as much or as little celery as you like.
- 1/2 cup carrot - shredded *I love shredding my own carrots. It's fresher and tastier than pre-shredded.
- 3/4 cup red cabbage - shredded *Optional - Sometimes I add it, sometimes I don't. 🤷♀️
- 1/4 cup dried cranberries *I think it adds a great sweetness but feel free to omit them.
- 1/4 cup raw or roasted (unsalted) cashews
- 1 large clove garlic - finely diced or grated *This is about 1 teaspoon; raw garlic is powerful so use as much or as little as you like.
- 2 tsp raw ginger - finely diced or grated *I use about a thumb size of ginger and I peel it first but it's not necessary. Raw ginger is spicy and strong so use as much or as little as you like.
- 1/2 cup cilantro - chopped *plus a little for garnish *Use as much or as little as you like.
- 1/2 cup scallions - small slices *plus a little for garnish *Use as much or as little as you like.
For the Sauce
- 1/2 cup vegan mayo *I love Follow Your Heart brand; it does bring a lot of fat to the dish so if you are avoiding oils you could omit the mayo, but, there will be nothing to bind the ingredients. Challenge yourself to make a Tofu Mayo to substitute or serve as-is for a salad.
- 1 tbsp yellow curry powder *Yellow curry is strong. This amount will offer a big punch of flavor. Use less at first if you aren't a curry lover like me. *I find this in my local Asian Market and you can order it online. Our local grocer has a version too!
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tbsp lemon juice *This may take one or two lemons depending on how big they are and how juicy. Add as much or as little as you like.
- salt & pepper *To taste. I usually add about 1 tsp of pepper and 1/2 tsp of salt.
- 1 tbsp veggie broth, water or light oil *This helps thin the sauce a tad. I use veggie broth usually.
Instructions
- Combine all the Chickpea ingredients.
- Combine all the Sauce ingredients.
- Add the sauce to the chickpea salad and thoroughly combine.
- Adjust seasoning as needed. This is when you can add more curry spice, onion powder, garlic, ginger, etc. as you prefer. Garnish with remaining herbs.
- Enjoy this salad on lettuce cups, in a wrap, on toast, or just over greens.