This is a cousin of the ever popular Chickpea Sunflower “Tuna” Salad. It’s excellent in a lettuce wrap, as a dip for sliced veggies cucumbers or peppers, atop on apple slices, or on crackers or bread. Honestly I just eat it straight out of the bowl with a spoon.
Servings: 2
Ingredients*
Protein
- 9 oz cooked or canned chickpeas rinsed
- 2 Tbsp walnuts 1 oz
Fat
- 2 Tbsp vegan mayo 1 oz
Fruit & Veggies
- 6 oz grapes halved
- 6 oz apple diced
Condiments & Spices
- 1 celery rib finely diced
- Pinch curry powder to taste
- Pinch of salt to taste
Instructions
- Combine the chickpeas, mayo, celery, curry powder, and salt in a bowl. Lightly mash together, keeping it chunky but breaking down the chickpeas a little bit.
- Gently stir in the fruit and walnuts.
- Enjoy!
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Looks and sounds delicious! Thanks for sharing 🙂
This looks great. any thoughts about substitutions if you just hate Mayo?
Hmm, I’m not sure. Maybe oil or tahini?
Not a fan of mayo, so used tahini and a little water to thin. Really good.
Katie I made your adzuki bean with pears and shitake mushrooms soup. It is soooo delish!! Thanks for all you do for us!
Isn’t that one awesome??? I got it from the cookbook veganomicon.
Love this one! Have made a batch for lunches twice now!
Hi Katie! I made this for lunch today. It was absolutely delicious. I love your recipes! Thanks very much!
I loved this recipe! Quick and easy with plenty of flavor!
Making today for lunch!