Spicy Curry Chickpea Salad. Vegan.

Spicy Curry Chickpea Salad. Vegan.
Spicy Curry Chickpea Salad. Vegan.

This lunch made my day… seriously.  Last night we had a series of thunderstorms that impacted my lovely 45 lb black lab who decided that her panic should be inflicted on me as well.  At about one a.m. I found her standing on my chest, panting and whining in my face in fear.  Out came the thunder vest and it was just a long night.  I awoke at 5 to go for my run and opted to lay around and whine for about an hour before dragging myself out the door.

Post a few errands and I got home knowing I was craving this!  You can make this in no time.  Adjust the spiciness to your preference.  This recipe is enough for 4 or 5 good sandwiches – one of which I had promptly after photographing.  It hit the spot.  I love curry with a little kick.  This is great atop a bed of greens, as a sandwich or YES out of the bowl.  Dip crackers in it for a snack.  Packed with vegan protein!  No vegan mayo either… I’m not a mayo fan.  Now onto the recipe before I forget what I put in it.


1 – 14 ounce can of chickpeas, rinsed and drained
1/2 cup of slivered almonds, toasted
3 large scallions, diced
3 smaller carrots, peeled and diced
1 handful of dried tart cherries, roughly chopped


2 tablespoons of Maille Dijon mustard
2 tablespoons of Tahini
1 teaspoons of curry powder
1/2 teaspoon ground cumin
1/2 teaspoon of smoked paprika
1 tablespoon of chili garlic sauce
1 lemon, juiced

Optional: top with dried parsley


Add your drained chickpeas to a bowl and mash half of them with the back of a fork.  Leave some whole for texture.  Then add almonds, scallions, carrots and cherries.

In a separate bowl, add your dressing ingredients and whisk to combine.  Then pour over your chickpea salad and give that a good toss.  Serve immediately or cover and refrigerate until needed.  I served this over a bed of organic spinach on my vegan/gf bread for lunch.  Enjoy!



Saturday: 5:23 outdoor miles
Sunday: 12 miles cycling (I had only slept 4 hours that night so I didn’t want to go that far)
Monday: 4:44 treadmill miles – 4 -800’s at 7.8 to 8.0 speed with 7.2 recovery in between then cool down. Weights focusing on upper body, some legs and abs.
Tuesday: 6 outdoor miles (5 miles then I met up with a friend and ran another mile together.)

My energy source today was definitely my VegaSport Energizer.  This was exactly what I needed to keep me going on my exhausted morning.

Mizuno Wave Rider 18
Bracelet:  Momentum Jewelry
Pro Compression Socks


Hope you have a great one!!

— Knead to Cook

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