Roasted Curry Chickpea Salad
- 2 15 oz cans drained and rinsed organic chickpeas
- 2 stalks diced celery
- 1/2 cup golden raisins
- 1/4 cup spicy mustard
- 1/2 bunch of parsley
- 2 tbsp curry powder
- salt and pepper to taste
- 2 cloves diced garlic
- 1/4 cup vegan mayo
- Roast chickpeas on a cookie sheet at 350 with the garlic for about 15-20 minutes.
- Toss together in a large bowl while chickpeas are warm. Then cool the salad, this salad is best served cold, and perfect for summer!
Lower Fat Option – Omit or reduce vegan mayo.
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