Vegan Curried Chickpea Salad

Vegan Curried Chickpea Salad

0 0 1 32 183 June Media 1 1 214 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} You won’t be disappointed by this perfectly spiced curry chickpea salad. Eat it plain or as a sandwich for a guaranteed delicious dish. You’ll love the flavor this salad packs so much you won’t want to put it down.    

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Ingredients

  • 2 14-ounce cans chickpeas, drained and rinsed
  • 4 scallions, ends trimmed and thinly sliced
  • 1 cup red seedless grapes, halved
  • 1/2 cup raisins
  • 1/4 to 1/2 cup cilantro, roughly chopped, to taste
  • Creamy Curry Cashew Dressing
  • 3/4 cup cashews, soaked in water for at least 2 hours (unless using a high-speed blender)
  • 1/2 cup filtered water
  • 2 tablespoons apple cider vinegar
  • 1 scant tablespoon fresh lemon juice
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons pure maple syrup
  • 1/2 teaspoon sea salt

Directions

Want to see the entire recipe? Click here Published April 19, 2018.

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