Smashed Curry Chickpea Salad
This easy to make smashed curry chickpea salad is the perfect combination of sweet with a hint of spice. The smashed chickpeas are mixed with sweet raisins, sharp red onion, and a hint of balsamic vinegar all tossed in a curried sauce.
Ingredients
- 1 (15) oz can garbanzo beans (low-sodium) drained and rinsed
- 1 tablespoon curry powder
- 1 tablespoon balsamic vinegar
- ½ tablespoon maple syrup
- 3 tablespoon vegan mayonnaise or greek yogurt or regular mayo
- ½ cup red onions finely diced
- ½ cup raisins
- ¼ teaspoon salt
To Make Sandwiches
- 1 large tomato sliced
- 4 leaves romaine lettuce
- 8 slices cinnamon raisin bread toasted
Instructions
- Strain and rinse the chickpeas under cold water.
- Put the chickpeas on a plate or cutting board and use the back of a fork to smash them. It is up to you how much you want to mush them. I usually leave a few bigger pieces for texture. Try to mash about 75% of the garbanzo beans.
- Add the mashed chickpeas to a bowl with the diced red onion and raisins.
- Mix the vegan mayonnaise, curry powder, salt, balsamic vinegar and maple syrup together in a small bowl.
- Mix the curry sauce into the bowl of smashed chickpeas. Mix well until evenly coated. Adjust favors as needed. Serve on toasted cinnamon raisin bread with sliced tomatoes and lettuce.
Notes
- If you are a mayo lover, feel free to add a few more tablespoons to the curry sauce.
- Swap in regular yogurt or Greek yogurt in place of the vegan mayonnaise if desired.
- If the red onion is too strong you can soak it in water for 10 minutes to help mellow out the flavor. Alternatively, feel free to use green onions instead.
- You can use a food processor to quickly combine all of the ingredients and help mash the chickpeas. Simply throw all the ingredients into the food processor and pulse it about 5 times until the chickpeas are mashed. Finish mixing the chickpea salad by hand to prevent over blending in the food processor.
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