Curried Chickpea Salad

Name: Curried Chickpea Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 cups
Ingredients: 2 cans (15 ounces each) no-salt-added garbanzo beans, rinsed and drained; 3/4 cup vegan mayonnaise; 2 tablespoons lemon juice; 1 tablespoon curry powder; 1 teaspoon minced garlic; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped celery; 1/4 cup chopped red onion; 1/4 cup minced fresh cilantro

Total Time Prep/Total Time: 20 min.

Yield 4 cups

Test Kitchen Approved

You’ll be surprised how substantial and flavorsome a can of chickpeas can be once you’ve added the spices and vegetables to make this curried chickpea salad. Eat it alone or use it to fill a hearty sandwich.

Ingredients

2 cans (15 ounces each) no-salt-added garbanzo beans, rinsed and drained
3/4 cup vegan mayonnaise
2 tablespoons lemon juice
1 tablespoon curry powder
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped celery
1/4 cup chopped red onion
1/4 cup minced fresh cilantro

Directions

Place chickpeas in a large bowl. Use the back of a fork to gently mash the chickpeas. Add mayo, lemon juice, curry powder, garlic, salt and pepper until combined. Stir in celery, red onion and cilantro until coated. Cover; refrigerate until ready to use.

Nutrition Facts

1/2 cup: 250 calories, 16g fat (2g saturated fat), 0 cholesterol, 226mg sodium, 19g carbohydrate (1g sugars, 5g fiber), 6g protein.

This picnic-perfect curried chickpea salad has the right amount of crunch, creaminess, tanginess and spice, and is completely vegan, too! Try it wrapped in a soft pita or flatbread, or piled on grilled ciabatta. —Taste of Home Test Kitchen

Recipe Creator