Eosinophilic Esophagitis Friendly Vegan Fresh Curry Chickpea Salad
Total time25 min
Prep time15 min
Cook time0 min
4.8(16)
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 stalks celery, thinly sliced
- ⅓ cup red onion, finely diced
- ⅓ cup golden raisins
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- ½ cup vegan mayonnaise
- 1 tbsp fresh lemon juice
- 1 ½ tsp curry powder
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp maple syrup
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp sliced almonds, toasted (optional)
Can be omittedalmonds
Instructions
- 1
In a small bowl, whisk together the vegan mayonnaise, lemon juice, curry powder, ground cumin, ground turmeric, maple syrup, salt, and black pepper until smooth and evenly combined.
- 2
In a large mixing bowl, combine the drained chickpeas, celery, red onion, golden raisins, and cilantro.
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