Curry Chickpea “Chicken” or “Tuna” Salad
Total time:
10 mins
Yield: 1 quart
Description
Transform this mixture into tuna-flavored salad by adding 1 tablespoon dulse flakes (or finely chopped nori) to the chickpea mixture.You can use golden or dark raisins for this salad.You can also use dry chickpeas to make this salad. Simply soak 1 pound of dry chickpeas for 6 hours or overnight in 6 cups of water and 1 tablespoon of salt. Drain and then cook them in a medium size soup kettle in 6 cups of water and 1 teaspoon of salt until just tender, about 45 minutes. This will yield a scant 6 cups of beans, which is enough to make this formula twice.
Ingredients
- 2 cans (15-16 oz each) chickpeas, drained (2 cans is about 3 cups)
- 1/2 cup each: diced red onion and celery
- 1/2 cup mayonnaise (preferably vegan)
- 1/2 cup chopped raisins and pistachios
- 2 tablespoons each: rice wine vinegar and chopped fresh cilantro
- 2-3 teaspoons curry powder
- salt and ground black pepper
Instructions
- Pulse chickpeas in a food processor until it is a mix of finely and coarsely chopped, about 15 pulses. Turn into a medium bowl; Mix in onion, celery, mayonnaise, raisins, pistachios, vinegar, cilantro, and curry powder. Taste and adjust seasonings, including salt and pepper to taste. Let stand a few minutes for moisture to absorb. Serve. (Can be refrigerated in a covered container for a couple of days.)