No-Oil Curried Chickpea Salad
SERVINGS: 4
INGREDIENTS:
(2) 13.4 oz. packs no-salt-added garbanzo beans (equals 2.85 cups)
3/4 cup No-Oil Mayo (see directions below for link)
1/4 tsp. liquid aminos
2 tsp. lemon juice
1 tbsp. white vinegar
2 tsp. (heaping) curry powder
1 tsp. turmeric
1/4 tsp. ground ginger (or a pinch if you're sesitive to this taste)
2 tbsp. raw sunflower seeds
1/4 cup pulled apart fresh parsley
1/4 cup pulled apart fresh dill
1/4 cup cilantro leaves
1/4 cup diced green onion
INSTRUCTIONS:
Make a batch of No-Oil Mayo or use a oil-free substitute recipe.
Drain and rinse your garbanzo beans. Add the beans to a large mixing bowl and use a potato masher or fork to mash down half the beans.
Add the no-oil mayo, liquid aminos, lemon juice and vinegar and mix well.
Add the curry powder, turmeric, and ginger powder and mix well.
You can leave your herbs large and rustic or chop them down and then add them to the garbanzo bean mixture. Add raw sunflower seeds. Incorporate well.
NOTES:
Stores for up to 7 days in a glass food container in the fridge.
Use in salads, sandwiches, lettuce wraps or pitas! Goes perfectly with fresh greens, watercress, radishes and pickled veggies.
ATTRIBUTION: Hello Nutritarian
WEBSITE: https://hellonutritarian.com/no-oil-curried-chickpea-salad/
SUBMITTED BY: Nan
