Curry Chickpea Salad

I have been waiting to try to make a chicken-less version of chicken salad forever, especially after Emily made her delicious curry chicken salad at the bridal party bonanza, complete with homemade curry mayo. Terrifying. Well last night I took the plunge. Success!! It turned out sooooooo tasty and I believe will be even better today for lunch – no microwave required. I basically followed the same recipe as Em did here, but replaced the chicken with a can of chickpeas and doubled the celery and green onion, and added more apples and grapes too.

Update! My brilliant tasters have suggested mixing in cabbage to soak up more yummy goodness and give the salad a little more. I agree!!

Curry Chickpea Salad
Ingredients:
1 can chickpeas (aka garbanzo beans)
1 cup of paleo mayo
4 Granny Smith apples, diced
2 handful of grapes, red or green, halved
4-6 stalks of celery, diced
3-6 green onion stalks, diced
handful of raisins
Small bag (handful) slivered almonds, toasted
small handful of coconut flakes
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon poultry seasoning – mimics flavored associated with chicken đŸ™‚
salt & pepper to taste

Prep:
1) make your mayo, mine definitely had a thinner consistency probably due to “room temp” in San Diego in my little apartment is definitely not 65 degrees… BUT it was still delicious.
2) while your mayo sets, do your chopping and combining of everything except the seasonings.
3) add seasonings to your version of mayo and combine
4) add mayo dressing to salad and toss! Store in refrigerator. It gets better overnight

Serve:
In a bowl with a fork
Over a croissant toasted with Brie
Add avocado to either the bowl or the croissant
In a regular sandwich
Mixed with brown rice

ENJOY!!! I don’t even particularly like curry and this stuff is just way too yummy. Also, it’s pretty great with a glass of white wine on a hot summer night. Cheers, my friends.

Open face toasted croissant with brie, avo, and salad

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