Curry Chickpea Salad
A yummy salad for a healthy lunch. This chickpea salad has a good dose of fruit, veggies, and protein. It’s creamy, super flavourful, and healthy lunch option all week long. Naturally gluten-free and dairy-free.
Prep Time 10 minutes
Servings 2 servings
- 1 can organic chickpeas drained and rinsed
- 1/3 cup mayonnaise
- 2 green onions diced
- 1/2 apple finely diced
- 1 medium carrot grated
- 2 tsp curry powder
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Drain the chickpeas and rinse them well. Let them sit for about 10 minutes to dry.
In a medium-sized bowl, add all of the ingredients together. Stir until well-combined.
Place in the fridge for one hour. Make the salad into lettuce wraps, or eat the salad as a sandwich. Store in the fridge for 3-4 days.
Mmmm made this curry chickpea salad today! I swapped the Mayo for veganaise and I added cucumber and arugula because I ran out of lettuce wraps! It was delicious. Will def make again
That combination sounds awesome too! I’ll have to give the arugula a try.
So happy you liked it Sarah!
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