Add some spice to your picnic or lunch or snack with this curried chickpea salad.
curried chickpea salad
Ingredients
4 cups chickpeas
1 cup sautéed chopped mushrooms
1/4 cup finely chopped green onions
1 cup green peas
1/2 block of tofu (see notes)
1/4 cup coconut milk
1 lime (for juice)
2 tbsp nutritional yeast
1 tsp curry powder
2 cloves fresh garlic
1/4 tsp coriander
1/2 tsp turmeric
black pepper
salt
2 tbsp stone-ground mustard
1/2 c finely chopped cilantro
Directions
- Start with sautéing mushrooms. For best results, use nonstick pan without oil that way mushrooms don’t get soggy.
- While sautéing mushrooms, in a blender add tofu, coconut milk, lime juice, nutritional yeast, and all the spices and blend till silky smooth.
- In a large bowl, add the chickpeas and give them a light mash with a potato masher. Then add the tofu sauce, green onions and mustard and mix.
- Once everything is mixed, add mushrooms, green peas and cilantro and delicately stir – be careful not to smash green peas.
- Refrigerate for a couple of hours before serving. Enjoy!
Notes
- You can substitute tofu with mayo if your choice. You would then skip the coconut milk as well – adjust salt accordingly.
