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 juiceÂ
1Â 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)Â
Balsamic Reduction:Â
Reduce balsamic on the stovetop until it begins to thicken. Let cool and drizzle over salad.Â
Instructions
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Blend sauce ingredients with a few TBS of water until smooth and creamy
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Mash chickpeas with a fork or food processor until broken and chunkyÂ
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Mix ingredients together except for balsamic vinegar reductionÂ
How to Enjoy This Curried Chickpea Salad:Â
Enjoy over a bed of arugula, with freshly sliced tomato, and balsamic reduction.
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