On a recent trip to Potsdam, for an automobile repair appointment, Jeremiah and I found ourselves hungry for some grub with little to no vegan restaurants in sight. We settled on trying to find something yummy at the local food co-op and boy were we glad we did.
We both found several vegan/vegetarian options that satisfied our hunger needs. One of the food items that I chose was called “Curried Chickpea Salad” (not generally something that I would choose, but nonetheless, I chose it). I also grabbed a bean burrito and some potato chips. Jeremiah settled on vegan lasagna, Thai peanut noodles and we both picked the apple cider doughnuts. YUM.
A few bites into the curried chickpea salad and I was hooked. The flavor was light, not overpowering (which I find curry to be sometimes), and was a nice substitute for a typical lunchtime side salad. I only grabbed a 4 oz. container as I wasnt sure I would love it, but after I had finished the dish, I saved the lid so that I could go home and try to recreate the magic using the list of ingredients they had so lovingly listed for us consumers.
Having the list of ingredients is a good place to start, but not knowing the measurements of said ingredients makes the recipe writing challenge more fun.
It took me two attempts to get the recipe to taste close enough to the original, that I could feel confident in giving it to Jeremiah for lunch as a test run.
I threw the salad on some whole wheat toast with a layer of spinach and hoped for the best. It sort of reminded me of a sweet & Savory chicken salad (probably the raisins I added), but it could also pass as a replacement for egg salad or tuna salad. Either way, we love it. We hope you will love it too.
If you try out this recipe, or any other recipe from our blog, please send us a note letting us know what you thought or how we can make it better. We love getting feedback that can help us to improve our efforts. Tag us on Instagram/Twitter as well!
Curried Chickpea Salad
2 15oz cans of chickpeas(garbonzo beans) rinsed and drained
1/4 cup celery, diced
1/4 cup red pepper, diced
1/4 cup red onion, diced
2 tsp curry powder
1/4 cup vegan mayo
2 tsp apple cider vinegar
1 Tbsp maple syrup
1/4 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 Tbsp cilantro, chopped
1/2 cup raisins
In a medium-sized bowl, add the curry powder, vegan mayo, cider vinegar, maple syrup, cumin, salt and pepper. Whisk to combine.
Next, add in 1/2 of the chick peas and using a potato masher, mash chickpeas into a creamy consistency(if you do not have a potato masher, you can use a food processor).
Lastly, add in the remaining chickpeas, celery, red pepper, red onion, cilantro and raisins. Stir to combine.
Cover and refrigerate for 2 hours.
Our favorite way to eat this salad is on toasted, whole wheat sandwich bread with a layer of baby spinach (see photo). But it can also be eaten as a dip with crackers, chips or thrown in a tortilla with some fresh veggies for a delicious wrap.
No matter how you decide to eat it, we hope you enjoy it!