A plant-based spin on chicken salad, this curried chickpea salad is destined to become your new summer favorite. With strong curry aromas, sweet notes from the raisins, a tangy punch from lemon, a nip from the green onions, and a refreshing crunch from the celery, this curried chickpea salad covers it all, making it the ultimate plant-based picnic dish.

Oh, and this chickpea salad is made with no salt, no oil, so it's a great plant-based meal for weight loss.

Follow along to the video below for step-by-step cooking instructions with weight loss guru, Chef AJ.

Ingredients

Sauce:

½ cup of soaked cashews (low fat option: Sub ½ cup silken tofu)

8 raisins soaked

1 Tablespoon lemon juice 

1 Tablespoon of curry powder

Salad:

2 cups of chickpeas

½ cup of raisins

1 cup of celery, diced

½ cup of scallions, chopped

½ cup of cashews, chopped or sunflower seeds (optional) 

Balsamic Reduction: 

Reduce balsamic on the stovetop until it begins to thicken. Let cool and drizzle over salad. 

Instructions

1. Blend sauce ingredients with a few TBS of water until smooth and creamy

2. Mash chickpeas with a fork or food processor until broken and chunky 

3. Mix ingredients together except for balsamic vinegar reduction 

How to Enjoy This Curried Chickpea Salad: 

Enjoy over a bed of arugula, with freshly sliced tomato, and balsamic reduction.