This vegan curried chickpea salad combines chickpeas, crunchy vegetables, and a creamy curry dressing in a quick protein-packed meal. It works in sandwiches, wraps, and picnic spreads while bringing fiber and plant protein to the table.
Ingredients
- 100 g dried chickpeas cooked - or 1 tin of chickpeas, drained
- 1 small red onion finely diced
- 1 stalk celery finely diced
- 1 sweet red pepper finely diced
- 100 g vegan yoghurt
- 2 tbsp vegan mayo
- 1 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp + 1 tsp curry powder
- A handful of fresh coriander chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked chickpeas, red onion, celery and red pepper.
- In a separate small bowl, whisk together the vegan yoghurt, mayo, lemon juice, maple syrup and Dijon mustard. Stir in the curry powder, then season with salt and pepper to taste.
- Pour the curry dressing into the large bowl and mix until everything is evenly coated.
- Stir through the chopped coriander and serve.