That's a wrap - Curried Chickpea Recipe

Finally some nice weather!!! Patio lunch in the backyard #springishere #patio #veganfood #vegan curried chickpea salad wrap out of #ohsheglows cookbook.

A post shared by Kim, Shane & Shannon (@accessibleveganadventures) on Apr 22, 2018 at 12:24pm PDT

Curried Chickpea Salad 

Ingredients

• 1 (14 oz / 398 ml) can chickpeas
• 3 green onions, thinly sliced
• 1/2 cup finely chopped red bell pepper
• 1/4 cup fresh cilantro leaves, finely chopped
• 3 TBSP vegan mayo
• 1 clove minced garlic
• 1/2 tsp grated ginger
• 1/2 tsp ground turmeric
• 1/4 tsp curry powder
• 1 to 1 1/2 tsp lemon juice
• 1/4 tsp sea salt
• Freshly ground black pepper
• Cayenne pepper (optional)

Directions 

1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture. 
2. Stir in the green onion, bell pepper, cilantro, mayo, garlic, ginger, turmeric, curry powder until combined. 
3. Stir in lemon juice, salt & black pepper, adjusting the quantities to taste. Add a dash or two of cayenne if you want some heat. 

Store leftovers in an airtight container in the fridge for 3 to 4 days.
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Stir well before serving. 

Recipe by Angela Liddon, Oh She Glows. Wrap by Shannon.