Curry Chickpea Salad (gluten-free, dairy-free, vegan, grain-free)
, 15.5 ounce, chickpeas
Mayonnaise of your choice
(or dairy-free plain yogurt)
fresh pineapple chunks
unsweetened coconut shreds plus extra to garnish
, butter lettuce or greens of your choice
In a large mixing bowl, ussing a fork or potato masher, roughly mash 1/2 of the chickpeas. Then add all ingredients to bowl.
Stir to coat and combine ingredients. Refrigerate for 1 to 2 hours before serving. The flavor is better after it has been stirred together for awhile.
Serve in romaine heart lettuce "cups" or use butter lettuce similarly. Alternatively, serve over a bed of greens or on gluten-free sandwich bread.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.