Vegan Curried Chickpea Salad

This vegan curried chickpea salad comes together in 20 minutes or less, requires
a short list of easy-to-find ingredients, and is PACKED with flavor. Chickpeas
are gently flaked and combined with juicy grapes, scallions, sweet raisins, and
a bit of freshly chopped cilantro. The salad gets tossed in a creamy, tangy, and
subtly sweet cashew curry dressing. This protein-packed salad is delicious all
on its own but for a heartier meal, serve it between two slices of multigrain
bread!

Servings: 6

Author: Ashley

Prep Time
20 minutes

Total Time
20 minutes

Course:

Salad

Cuisine:

Instructions

1 Add the chickpeas to a food processor and pulse several times, or until they
take on a flaked texture. (If you don't have a food processor, use the back of a
fork to gently crush the chickpeas, leaving some of them whole and being careful
not to mash too thoroughly.)
2 Transfer the pulsed chickpeas to a large mixing bowl. Add the scallions,
raisins, and cilantro (if using).
3 Prepare the creamy curry cashew dressing. Add the soaked cashews, water, apple
cider vinegar, lemon juice, curry powder, maple syrup, and sea salt sea salt to
a high-speed blender. Blend on high until completely smooth. Taste and adjust
seasonings.
4 Pour the creamy cashew curry dressing over the chickpea salad and toss to coat.
At first, it will seem like there is too much dressing, but the salad will
continue to absorb it as it rests.
5 Refrigerate leftovers.

Vegan Curried Chickpea Salad

Course:

Cuisine:

🧂 Ingredients

Instructions

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