Curried Chickpea Salad with Grapes
A creamy vegan curried chickpea salad with green grapes, celery, and red onion. Sweet and savory, quick to mix up, and perfect for sandwiches or spooning over salad greens.
Servings: 6
Calories: 284kcal
Equipment
- food processor
Ingredients
- 2-15 ounce cans chickpeas rinsed and drained (3 cups)
- 1½ cups green grapes quartered
- ½ cup vegan mayo
- ½ cup celery diced small
- ¼ cup red onion diced small
- 1 teaspoon curry powder
- salt and pepper to taste
Instructions
- In a large mixing bowl, mash the chickpeas with a potato masher or the back of a fork until they are mostly broken up. Or use a food processor with the pulse function, then transfer the mashed chickpeas to a large mixing bowl. It's fine if some of the beans are still whole.2-15 ounce cans chickpeas
- Add the rest of the ingredients to the bowl and mix everything together until well combined. Taste and adjust the seasonings as needed.1½ cups green grapes, ½ cup vegan mayo, ½ cup celery, ¼ cup red onion, 1 teaspoon curry powder, salt and pepper
- Serve immediately or refrigerate for later.
Notes
Store the leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 284kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 534mg | Potassium: 326mg | Fiber: 7g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
