Servings: 3 servings
Prep Time: 10 mins
Total Time: 10 mins
For quick-pickled onion (optional):
- ¼ large red onion, sliced thinly
- a few tablespoons rice vinegar
For chickpea salad:
- ½ cup golden raisins – Also try currants, cranberries, or regular Thompson seedless raisins.
- ½ cup Oil-Free Vegan Aquafaba Mayo – Or ⅓ cup other vegan mayo.
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- 2 to 3 teaspoons curry powder – Start with lesser amount then adjust to taste.
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon fine sea salt, to taste
- 1 ¾ cups cooked chickpeas – Or 1 (15 oz) can chickpeas; the aquafaba liquid can be used to make the oil-free mayo linked above.
- half of a large yellow or red bell pepper, seeded and diced
- 1 medium carrot, peeled and diced
- black pepper
Place sliced onion in a shallow bowl and cover with rice vinegar. Set aside.
To soften and plump the raisins, place in a bowl and cover with water. Set aside.
In a mixing bowl whisk together the mayonnaise, maple syrup, lemon juice, 2 teaspoons curry powder, garlic powder, onion powder, and salt. Taste, and add more curry powder, if desired (remember, it will taste more subdued once the chickpeas and veggies are added).
Drain the raisins and add them to the bowl along with the chickpeas, pepper, and carrot. Stir to combine and distribute the dressing. Use a fork to mash some of the chickpeas (as many as you like). Taste again, and season with salt and pepper, if desired.
Drain the onion. Serve as a garnish, or dice it and fold into the chickpea salad.
Serve immediately or refrigerate until ready to use.
Store leftover chickpea salad in the refrigerator for up to 4 days.
Freezing not recommended.
Estimated Nutrition (per serving)
Calories: 340kcalCarbohydrates: 55gProtein: 11gFat: 10gSaturated Fat: 1gCholesterol: 0mgSodium: 550mgFiber: 9gSugar: 25gVitamin A: 3516IUVitamin C: 64mgCalcium: 94mgIron: 3mg