Curry Chickpea Salad
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Feasting at Home · by Sylvia Fountaine | Feasting at home★ 5.0

Curry Chickpea Salad

NUTRITION · PER SERVING23M COOK
CAL 22%·PRO 21%
CARBS 67G62% OF CAL
13G FIBER3G ADDED30G INTRINSIC21G OTHER33G TOTAL SUGAR
FAT 16G33% OF CAL
6G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A curried chickpea salad with coconut, cashews, crisp vegetables, and dried fruit, bound with vegan mayo. Creamy, slightly sweet, and aromatic, it works as a standalone salad or wrapped in greens.

mainindiansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 cup shredded coconut, toasted
  • 1/3 cup cashews, toasted
  • 14-ounce can of chickpeas, drained *
  • 8-10 dates, chopped small
  • 1 cup celery, diced
  • 1/2 cup apple, chopped
  • ¼ cup red onion, finely diced (or sub green onion)
  • ¼ cup cilantro, chopped (or sub scallions)
  • 1 tablespoon orange zest (optional)
  • 3-4 tablespoons Vegenaise, mayo or vegan mayo
  • 1 tablespoon maple (or honey, agave, or alternative sweetener)
  • 2 teaspoons apple cider vinegar
  • 2–3 teaspoons yellow curry powder (start with two, add more to taste, some brands are spicy)
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon pepper
PREP
15M
SODIUM
479MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.