2 Serving
Lunch
Curried Chickpea Salad
arugala, sunflower seeds
Chicken salad—but make it plant-based. Our chickpea salad is seasoned with curry powder and studded with celery, raisins, and sunflower seeds. Served on a bed of arugula.
Cook Time
2 Servings | 10 min
Nutrition (per serving)
CALORIES
430
FAT
26g
CARBOHYDRATES
40g
PROTEIN
14g
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INGREDIENTS
- 6 oz organic chickpeas
- 1 lemon, juiced (divided)
- 1/4 cup vegan mayo
- 1 tbsp Madras curry powder
- 1 celery stalk, sliced
- 2 tbsp golden raisins
- 2 tbsp sunflower seeds
- 2 oz baby arugula
- Salt (from your kitchen)
- Pepper (from your kitchen)
Allergens: None
Cook Time
2 Servings | 10 min
Nutrition (per serving)
CALORIES
430
FAT
26g
CARBOHYDRATES
40g
PROTEIN
14g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the chickpea salad
In medium bowl, mash chickpeas with back of fork until they start to stick together and become creamy. Stir in just half the lemon juice, mayo, curry powder, celery, raisins, sunflower seeds, and a pinch of salt and pepper.
2
Serve
Divide arugula between two plates and drizzle with remaining lemon juice. Top with curried chickpea salad.
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