I love to make bean salads, especially on my weekends when I have more time to make lunch. This salad tastes better the longer it sits and requires no cooking. The faster you can chop vegetables, the faster you can enjoy this fresh chickpea salad.
Red bell peppers, cilantro, mint, carrot, red onion and spices, tossed with salty sunflower seeds and chewy dried cherries ontop of chickpeas and baby greens. Pita chips make a great spoon to eat this salad with.
1/2 cup vegan mayonnaise (or 1/4 cup extra virgin olive oil)
2 tsp curry powder
1/2 tsp black pepper
1/2 tsp sea salt
2 tbl maple syrup
2 tsp lime juice
2-150z cans chickpeas, drained and rinsed
1/4 cup minced red onion
1 red bell pepper, small dice
1 carrot, shredded
1/4 cup freshly chopped cilantro
5 mint leaves, roughly chopped
1/2 cup roasted & salted sunflower seeds
1 tsp toasted cumin seeds
1/4 cup dried cherries, roughly chopped
4 cups baby greens
In a large bowl, combine the mayo, curry, pepper, salt, maple syrup and lime juice. Stir to combine then add the remaining ingredients. Serve on top of greens with a side of crunchy pita chips.