Curried Chickpea Salad
Ingredients
- 1 cup dried chickpeas, soaked then cooked until very tender, or two 15-ounce cans chickpeas, drained and rinsed
- 3 celery ribs, diced small
- 1 large organic Granny Smith apple, peeled and diced small
- 1/2 cup toasted chopped pecans
- 1/2 cup currants or raisins
- 1/3 cup vegan mayonnaise
- 1 tablespoon curry powder
- 2 tablespoons agave syrup
- 2 whole scallions, green parts thinly sliced and white parts minced
- 1 large garlic clove, minced
- kosher salt and freshly ground black pepper to taste
Preparation
1. Place half of the chickpeas in a food processor and pulse them once or twice to chop them up a bit. This can also be done in a bowl with a potato masher.
2. Place the chickpeas and the rest of the salad ingredients in a large bowl and mix them with a rubber spatula until well combined.
3. Season the salad with salt and pepper then cover and refrigerate it for 30 minutes minimum before serving.
http://www.mindbodygreen.com/0-18704/insanely-simple-curried-chickpea-salad.html
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