Description
Curried Chickpea Salad with almond milk yogurt, avocado, and curry seasoning. Add cranberries and walnuts and serve in collard leaves!
Ingredients
- 1 15-oz. can chickpeas, drained and rinsed
- 1 avocado
- 2 TBSP unsweetened almond milk yogurt
- 1 tsp curry powder
- ½ tsp cumin powder
- ½ lemon, squeezed
- 1/4 tsp Himalayan sea salt + more to taste
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- 3–4 large collard leaves, raw or blanched
Instructions
- In a medium bowl, add the chickpeas and mash them with a fork or potato masher until you have a chunky texture.
- Add in the avocado and almond milk yogurt and smash them together to coat the chickpeas.
- Add in the curry powder, cumin powder, lemon, and salt. Mix everything again to combine. Taste the mixture and add more lemon or sea salt to taste.
- Fold in the dried cranberries and the chopped walnuts.
- Add the mixture to collard leaves and serve immediately!
- Store the leftover curried chickpea salad in the refrigerator for 3 days and assemble in collard wraps.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch, Wrap
- Method: Hand-mix
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free