Hi friends! What a week it’s been over here. P came down with a horrible stomach bug. Thankfully, it only lasted 24 hours, but those 24 hours were intense. I’m over here surrounded by empty Pedialyte bottles, piles of laundry, and bags under my eyes while P is home from school another day, running around and thankfully back to feeling like herself. I hope all of my friends out there are staying well! Those school germs are no joke, I tell ya.
Moving onto more exciting subjects, I have to tell you about this lunch! This has saved me this week when I haven’t had much time to cook or prep anything. I got the recipe inspiration from my latest favorite cookbook, and since then, I’ve made it weekly. This curry chickpea salad is awesome in wraps, on a sandwich, on top of veggies and greens, or scooped up with some plantain chips.
Ingredients in chickpea curry salad
For this recipe, many of the ingredients are things I usually have on hand:
A can of organic chickpeas
Vegan mayo (or avocado oil mayo)
Turmeric and curry powder
Miso (you can use salt instead)
and I just have to pick up scallions. (While I use them often, I wouldn’t consider them to be a staple.)
How to make chickpea curry salad
You simply pop 1/2 can of drained chickpeas with the miso, turmeric, curry powder, lemon juice, and mayo into a food processor and process until smooth. Pulse in the remaining chickpeas, carrots, celery, scallions, and raisins so that they’re chopped and combined. That’s it! It takes maybe 5 minutes to put together. It feels like a lighter vegetarian option for my favorite chicken curry salad, but takes way less prep.
Here’s the quick and easy vegan lunch recipe!
Chickpea curry salad (easy make-ahead vegan lunch idea)Print
Chickpea curry salad (easy make-ahead vegan lunch idea)
This curry chickpea salad makes a delicious and versatile vegan lunch option. I got the recipe inspiration from my latest favorite How To Not Die cookbook, and since then, I’ve made it weekly. This curry chickpea salad is awesome in wraps, on a sandwich, on top of veggies and greens, or scooped up with some plantain chips.
1 can chickpeas, drained
1 1/2 t curry powder
1/2 t turmeric
1/4 t miso paste (or salt to taste)
Juice of half a lemon
1 heaping tablespoon vegan mayo (or avocado oil mayo)
1/3 cup raisins
1/3 cup chopped cashews
1 scallion, chopped
1 large carrot, chopped
1 rib of celery, chopped
In a food processor, add 1/2 the can of chickpeas, the miso, lemon juice, mayo, curry powder, and turmeric, and process until smooth.
Pulse in the remaining chickpeas, scallions, carrots, cashews, and raisins to combine.
Serve immediately or store covered in the fridge.
Keywords: Chickpea curry salad, how to not die cookbook, vegan lunch idea, gluten-free lunch, vegan curry salad, how to make chickpea salad
Please give it a try and let me know what you think! Have a wonderful day and I’ll see ya in the morning with some faves.