The humble chickpea is often bypassed for its bolder bean cousins in vegetarian recipes. But mild and well-mannered, these overlooked legumes adapt easily, transforming into protein-rich flour, a crunchy roasted snack or a surprising dessert ingredient when put to the task. In this spiced-up spring mix, they fill in – both in texture and, oddly, flavor – as striking substitute for chicken or tuna. Tossed with homemade curried mayo, crisp celery and chewy currants, garbanzos get the spotlight they deserve as the main ingredient in your new favorite lunch salad!
Spring Chickpea Salad With Curry Mayo
Serves 4
Ingredients
Chickpea salad
1-1/2 cups diced celery
1 cup fresh (or defrosted frozen) peas
3 cups cooked chickpeas
2 Tbsp. dried currants or raisins
½ cup sliced basil
Curry mayo
2 tsp. curry powder
1 clove garlic
2 Tbsp. lemon juice
½ tsp. salt
½ cup mayonnaise
For serving
Lemon juice or balsamic vinegar
8 cups spring salad mix
¼ cup sunflower seeds
Sea salt, to taste
Directions
- To make curry mayo, mix together all ingredients in a bowl.
- To make the salad, add chickpeas to large bowl. Roughly smash chickpeas, leaving chunky. Add remaining ingredients and curry mayo and mix well.
- To serve, toss spring lettuce mix with balsamic vinegar or lemon juice and sprinkle with sea salt. Arrange lettuce in bowls and top with chickpea salad and a sprinkling of sunflower seeds.