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 as weight loss guru, Chef AJ, interviews our very own recipe designer Chef Caroline.
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
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)
Reduce balsamic on the stovetop until it begins to thicken. Let cool and drizzle over salad.
Blend sauce ingredients with a few TBS of water until smooth and creamy
Mash chickpeas with a fork or food processor until broken and chunky
Mix ingredients together except for balsamic vinegar reduction
Enjoy over a bed of arugula, with freshly sliced tomato, and balsamic reduction.