If you’re any bit like me, the thing you miss most about your pre-vegan days is easy + quick lunches. I used to love having a deli sandwich for lunch because they were so easy and you did not have to cook anything.
Good news, there’s a vegan solution for everything. This curried chickpea salad is creamy, crunchy, healthy, and packed full of turmeric. Turmeric is believed to have anti-inflammatory effects and is a very strong antioxidant.
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INgredients
14.5 oz can of chickpeas
1/4 cup red onion, finely chopped
2 tbsp vegan mayo
2 celery stalks, finely chopped
1/4 cup chopped almonds
1/4 tsp curry
2 tbsp garlic
1/2 tsp Curcuma golden paste
salt and pepper to taste
Directions
- Combine chickpeas and mayo in a bowl. Smash with a fork until desired consistency. I like it to be somewhat smashed, still chunky but not runny.
- Add the chopped onion and celery and mix.
- Add the seasonings and chopped almonds and stir until combined.
- Salt and pepper to taste.
- Serve on your favorite bread and top with more chopped onions, tomato, and lettuce! You can also serve over a bed of lettuce if you want to skip out on the bread! Enjoy!