If you like curry as I do then you will love this summertime spread using curry and chickpeas. It makes a wonderful sandwich filler or you can just put a scoop of it on top of salad greens. It’s delicious and oh so good for you. The spices used such as turmeric and cumin and curry are health promoting anti-inflammatory.
15 ounces of chickpeas, drained and rinsed (or you can boil chickpeas rather than using canned)
3/4 cups vegan mayo, or if you aren’t vegan you can use regular mayo
1 tbsp. fresh squeezed lemon juice
1/4 cup diced yellow onion, or green onions work well too
1/2 cup of chopped almonds
1/4 cup celery, diced
1/4 cup radishes, diced
1 tsp. of your favorite curry powder
1 tsp. of coriander
1/2 tsp. cumin, turmeric, sea salt
1/4 tsp. black pepper
pinch of paprika
Options: You could always add a half cup of raisins. I also enjoy adding 1/2 cup of green grapes cut in halves to the mix.
In a large bowl, mash the chickpeas with the back of a fork until chunky but broken up. Add the vegan or regular mayo, lemon juice, almonds, onions, celery, radishes and all spices. Stir it all up until it is creamy and spreadable.
You can use it immediately or it will keep in the fridge for up to one week.
I enjoy my chickpea curry spread on a gluten free rice cake or between two pieces of gluten free bread. I’ve also enjoyed it spread along a couple of romaine hearts instead of the bread.
It’s quick and easy and yummy. Enjoy.