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Curry Chickpea Salad


  • 1-2 Tbsp veganaise (or 1/2 avocado)

  • juice of 1/4 of a lemon

  • 1/2 teaspoon yellow curry powder

  • sea salt and black pepper to taste

  • 1 15-ounce can organic garbanzo beans

  • 2 celery stalks, finely chopped

  • 2 Tbsp red onion finely chopped (~1/8 whole onion)

  • 2 Tbsp unsalted cashews, chopped

  • 1/2 fresh apple, chopped


  1. In a large bowl, combine veganiase, lemon juice, curry powder, salt and pepper.

  2. Drain and rinse garbanzo beans, pat dry, and add to bowl.

  3. Chop celery, red onion, cashews and apple. Add to bowl.

  4. Mix all ingredients well (mashing some of the chickpeas with a fork).

  5. Serve on butter lettuce cups or over a bed of greens. Enjoy!


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