Recipe: Curry Chickpea Salad


  • 28oz can of chickpeas, drained
  • 5T reduced fat vegenaise
  • 3 stalks of celery chopped
  • 1/2 red bell pepper chopped
  • 1T dijon mustard
  • 2t curry powder
  • salt and pepper to taste
  • 1/4 cup raw cashews
  • 1/4 cup raisins


Add the chickpeas, vegeanaise, celery, bell pepper, mustard, curry powder and salt and pepper to a food processor and pulse until everything is combined, but still chunky.  Add in the cashews and pulse a few more times just to break the pieces up.  Pour the mixture into a bowl and stir in the raisins.  Serve on top of a salad, with crackers or in a sandwich.


  1. dont you just LOVE red fat veganaise?!! i only have had it now for about a month, but i love the stuff. the texture and taste are better to me than the full fat.

    love the new layout on your blog. omg it looks wonderful!!

    thx for sayin hi today 🙂

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