Ingredients
Units
Scale
- 3 tablespoons vegan mayo, such as Primal Kitchen Vegan Mayo made with Avocado Oil
- 2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons Major grey’s chutney or other Indian-style mango chutney
- 1 teaspoon curry powder
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon hot pepper flakes (optional)
- 1 (15.5-ounce) can organic chickpeas, drained
- 1 medium orange or red bell pepper, grilled or roasted, diced
- 1/2 cup small grape tomatoes, grilled on skewers or roasted
Instructions
- In a medium bowl, stir together the mayo, cilantro, chutney, curry powder, salt, black pepper and, if using, hot pepper flakes.
- Add the chickpeas and stir to combine.
- Fold in the prepared bell pepper and tomatoes, adjust salt to taste, and serve. Note: If making in advance, stir before serving.
- Category: Salad
- Cuisine: Eastern Mediterranean, Mediterranean, Middle Eastern, Indian
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 130
- Sugar: 6g
- Sodium: 420mg
- Fat: 3g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: salad, plant-based salad, chickpea salad, bean salad, cookout recipe, picnic recipe, vegan recipe