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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Curried Chickpea Salad Recipe

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This recipe for Curried Chickpea Salad is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can chickpeas, drained and rinsed
3 green onions, thinly sliced
1/2 cup finely chopped red bell pepper
1/4 cup fresh cilantro leaves, finely chopped
3 tbsp mayo (use vegan mayo to make the recipe vegan)
1 clove garlic, minced
1/2 tsp grated fresh ginger
1/2 tsp ground turmeric
1/4 tsp curry powder, or more to taste
1-1 1/2 tsp fresh lemon juice, to taste
1/4 tsp fine sea salt, or to taste
Black pepper
Cayenne pepper (optional)
Directions:
Directions:
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.

Stir in green onions, bell pepper, cilantro, mayo, garlic, ginger, turmeric, and curry powder until combined.

Stir in the lemon juice, salt, and black pepper, adjusting the quantities to taste. Add a dash or two of cayenne if you want some heat.

Serve with toasted bread, with crackers, as a wrap, or on top of a basic leafy green salad. Will keep in an airtight container in the fridge for 3-4 days. Stir well before serving. Can also freeze in ziplock bag for up to 1 month.

 

 

 

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