Growing up, my mom would make the BEST curried chicken salad. It was made with savory spices and loaded with veggies. The perfect filling lunch for a hot summer day. Now that I'm plant-based, I've given my mom's recipe a healthy spin to create a delicious dairy-free version. This curried chickpea salad recipe has all the great flavors I grew up with, minus the cholesterol.
Prep Time: 10-15 minutes
Yield: 2 servings
Ingredients:
Sauce:
½ cup of soaked cashews
8 raisins soaked
A pinch of sea salt
A spritz of lemon juice
1 TBS of curry powder
Salad:
2 cups of chickpeas
½ cup of raisins
1 cup of celery, diced
½ cup of cashews, chopped
½ cup of scallions, chopped
Instructions:
By Caroline DiNicola Fawley
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