Curried Chickpea Salad Recipe
1 400g can chickpeas, drained and rinsed, or 250g cooked chickpeas
3 spring onions, thinly sliced
90g finely chopped red bell pepper
15g fresh coriander leaves, finely chopped
3 tbsp homemade vegan mayo, or store-bought
1 clove garlic, minced
1 ⁄ 2 tsp grated fresh ginger, or to taste
1 ⁄ 2 tsp ground turmeric
1/4 tsp curry powder, or more to taste
1 to 1 and 1/2 tsp fresh lemon juice, to taste
1 ⁄ 4 tsp plus 1/8 teaspoon fine sea salt, or to taste
Freshly ground black pepper
Cayenne pepper (optional)
1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Stir in the spring onions, bell pepper, coriander, mayonnaise, garlic, ginger, turmeric and curry powder until combined.
3. Stir in the lemon juice, salt and black pepper, adjusting the quantities to taste. Add a dash or two of cayenne if you want some heat.
4. Serve with toasted bread, with crackers, on wholemeal wraps, or on top of a basic leafy green salad. The salad will keep in an airtight container in the fridge for 3 to 4 days.
Stir well before serving. You can also transfer the salad to a freezer-safe zip-top bag, press out all the air, and freeze for up to 1 month.The recipe was taken from Angela Liddon’s Cookbook “Oh She Glows Everyday“. Oh She Glows is also an award-winning vegan recipe website that will please vegans and omnivores alike.
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Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.