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Curry Chickpea Salad (gluten-free, dairy-free, vegan, grain-free)
Author
Johnna
Ingredients
2
cans
, 15.5 ounce, chickpeas
1
cup
Mayonnaise of your choice
(or dairy-free plain yogurt)
1
cup
fresh pineapple chunks
1
cup
chopped celery
1/2
cup
sliced almonds
1/4
cup
unsweetened coconut shreds plus extra to garnish
(optional)
2
Tablespoons
lime juice
2
teaspoons
curry powder
1/4
teaspoon
sea salt
Romaine Hearts
, butter lettuce or greens of your choice
Instructions
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.