Vegetarian Chickpea Salad

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Chickpea Salad 
Makes 4 servings 
 
Ingredients 
1 (14 oz.) cans chickpeas 
1 large rib of celery, chopped 
2 green onions, sliced 
¼ c red onions, diced  
1 red apple, diced (do not need to peel) 
¼ c cashews (or walnuts), chopped 
1/3 c toasted coconut, unsweetened (optional) 
2 T fresh cilantro 
2 T fresh mint 
1/8 t salt 
dash of pepper 
2/3 c mayonnaise OR plain yogurt 
¼ t curry powder OR cumin 
½ T honey 
¼ c raisins, dates, or dried cranberries 
 
Directions 
Preheat oven to 350 degrees. And prepare a sheet pan by covering it in parchment paper. 
Sprinkle pan with the coconut and toast in the oven for a few minutes until browned. Remove coconut from pan to cool. 
Drain and rinse chickpeas then put into a large bowl. 
Add celery, red onions green onions, cilantro, mint, apples, nuts and raisins to the chickpeas. 
In a small bowl, combine the mayonnaise (or yogurt), salt, pepper, curry powder, and honey. Stir to mix well. (*If using Greek yogurt, you may need to add a tablespoon or two of water to thin it.) 
Add the mayonnaise mixture to the chickpea mixture, toss to mix well. Top with coconut before serving. 
Refrigerate salad before serving and any leftovers you may have.