Ingredients:
- FOR THE CHICKPEA SALAD:
- 1 15 oz can of garbanzo beans, drained and rinsed
- 1/2 cup shredded carrots
- 1 stalk of celery, diced
- 1/4 red onion, diced
- 3 cloves garlic, minced
- 1/3 cup dried craisins
- FOR THE CURRY DRESSING
- 3 tbsp tahini
- 2 tbsp water
- 1/2 lemon, juiced
- 1 tbsp maple syrup
- 1 tsp fresh grated ginger
- 1 tsp nutritional yeast
- 3/4 tsp curry powder
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1/8 tsp pepper
Method:
- Drain and rinse the can of garbanzo beans. *** PRO TIP – save the liquid from the can, it is called aquafaba & it is an excellent egg substitute for baking vegan sweet treats! ***
2. Add them to a big mixing bowl and mash well. Then add the shredded carrots, celery, garlic, onion & craisins and mix well. Set aside.
3. Then make the dressing in another bowl. Add all ingredients for the dressing and whisk until combined. Pour the dressing over the garbanzo mash mixture & stir to combine well.
4. Add it to a wrap with your favorite toppings & extra greens, eat it over a salad, on crackers, toast or any other way you think for a high protein, nutrient dense, delicious flavor explosion in your mouth!
Vegan Yoga Momma 