Jessica in the Kitchen · by Jessica Hylton★ 5.0 (82)
Curried Chickpea Salad (15 Minutes)
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 12%
CARBS 22G40% OF CAL
6G FIBER9G SUGAR7G OTHER
FAT 12G51% OF CAL
1G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A curried chickpea salad with mayonnaise, celery, and raisins that mimics chicken salad but is entirely plant-based. Ready in 15 minutes and great for wraps or over greens.
mainamericansaladbeans⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas
- ¼ cup vegan mayonnaise
- 2 tablespoons red onion (roughly chopped)
- 2 tablespoons fresh parsley or dill
- 2 tablespoons finely chopped pickles or relish or celery
- 1 tablespoon curry powder
- 3 tablespoons raisins
- squeeze of a lime
- ½ teaspoon dijon mustard
- sea salt and pepper
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 12%
CARBS 22G40% OF CAL
6G FIBER9G SUGAR7G OTHER
FAT 12G51% OF CAL
1G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 444mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 261mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.